Honey Walnut Shrimp

submitted by butterflydog

Sauce:
1 cup mayonnaise
1/4 cup sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons lemon juice
3 1/2 ounces sweetened condensed milk

Walnuts:
1/2 pound raw, shelled walnuts
2 cups water
1 cup honey
8 ounces rock sugar (see note in instructions)
Vegetable oil for deep frying

Shrimp:
8 ounces tiger shrimp, peeled and deveined
Cornstarch
Vegetable oil for deep frying
1 cup shredded carrots
Toasted sesame seeds, garnish
Cilantro stems, garnish

A restaurant recipe for a delicious sweet and nutty coated shrimp ! This
is a recipe patterned after the oriental honey shrimp, pieces of white
boneless chicken can also be prepared this way. The mayo sauce is really
delicious and until I got the recipe, I always wondered how they prepared
the dish sometimes called sweet milk shrimp or sweet milk chicken. Make
sauce by whisking the sauce ingredients together until smooth. For the
walnuts, combine the walnuts, water, honey and rock sugar (see note above)
in a saucepan and simmer until the walnuts are soft. Remove from heat and
drain walnuts in a colander. Pat walnuts dry with a towel. Deep-fry the
walnuts at 350 degrees until crispy and golden brown. Cool to room
temperature before use. Cook the shrimp until it is opaque, no longer
translucent. Dredge the shrimp in cornstarch and deep-fry in 350- degree
oil until lightly golden brown. In a mixing bowl, combine the cooked
shrimp and the sauce until thoroughly coated. Arrange a bed of shredded
carrots on each plate and place shrimp on top. Top with walnuts, sprinkle
with toasted sesame seeds and garnish with cilantro stems.
Note: This recipe calls for rock sugar. You can use rock candy, which can
be purchased at many candy stores


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