Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 egg white
- 1 cup Diamond of California® Walnut Halves
- 1 cup water
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/2 cup cornstarch
- 2 cups canola oil
- 2 tbsp mayonnaise
- 2 tsp honey
- 1/2 tsp lemon juice
- chopped scallions for garnish
The Steps
- In a small sauce pan over high heat, combine the sugar and water. Cook until mixture thickens, then add the walnuts. Continue to cook until sugar browns and walnuts are completely coated. Transfer to a parchment lined baking sheet and use a fork to quickly separate the walnuts to avoid clumps.
- Pat the shrimp dry with a paper towel. Whisk the egg white in a bowl with the salt and pepper, then add all the shrimp, coating each completely with egg.
- Put the cornstarch in a bowl and dredge shrimp in the cornstarch one at a time.
- Heat the canola oil in a heavy bottom or cast iron pan. Add the shrimp to the oil working in batches of 6. Cook until golden brown, then transfer to a paper towel lined plate to drain. Repeat with remaining shrimp.
- To make the sauce, whisk together the mayonnaise, honey and lemon juice. Toss the cooked shrimp in the sauce.
- Serve over rice with the walnuts, topped with chopped scallions if desired.
