Description
Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts
Ingredients
- 1 cup water
- ⅔ cup white sugar
- ½ cup walnuts
- 4 egg whites
- ⅔ cup mochiko (glutinous rice flour)
- ¼ cup mayonnaise
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons honey
- 1 tablespoon canned sweetened condensed milk
- 1 cup vegetable oil for frying
Instructions
- Stir together water and sugar in a small saucepan over high heat. Bring to a boil and add walnuts. Boil for 2 minutes
- then drain and place walnuts on a cookie sheet to dry.
- Whip egg whites in a medium bowl until foamy. Stir in mochiko until it has a pasty consistency.
- Heat oil in a heavy deep skillet over medium-high heat.
- Dip shrimp in mochiko batter
- then fry in batches in hot oil until golden brown
- about 5 minutes. Remove with a slotted spoon and drain on paper towels.
- Stir together mayonnaise
- honey
- and sweetened condensed milk in a medium serving bowl. Add fried shrimp and toss to coat with sauce. Sprinkle candied walnuts on top and serve.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4