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 drain.

Warm remaining ingredients on medium heat. Do not boil. Add shrimp and nuts. Serves 2.

Honey-Glazed Walnuts

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.