Honey Glazed Walnut Shrimp
2-3 ounces Honey Walnuts (recipe follows)
8 ounces medium shrimp, peeled and deveined
1 egg white
2 tablespoons cornstarch
2 cups vegetable oil
1 tablespoon mayonnaise
1/2 tablespoon condensed milk
1/2 tablespoon evaporated milk
Butterfly shrimp, coat with egg white and then cornstarch. Heat oil to 350
degrees and fry shrimp until crispy but not brown, about 2 minutes. Remove and
Warm remaining ingredients on medium heat. Do not boil. Add shrimp and nuts.
10-1/3 cups water, divided use
3/4 pound shelled walnuts
4 tablespoons sugar
5 cups vegetable oil
Bring 5 cups water to a boil and add nuts. Boil 5 minutes, then remove and
drain. Rinse nuts in cold running water and drain again. Repeat the process with
another 5 cups of water.
Bring remaining 1/3 cup water to boil in a wok. Add sugar and boil 1 minute,
stirring constantly. Add nuts and stir until nuts are coated and liquid has
evaporated. Remove nuts and drain.
Wash and dry wok. Heat oil to 350 degrees. Fry nuts 4-5 minutes until golden
brown. Remove, drain and cool on a baking sheet, separating them so they won't
stick together. Makes 1 pound.