Ingredients

The following ingredients have 4 Servings
  • 1 cup water
  • 2/3 cup white sugar
  • 1/2 cup walnut halves
  • 1 1/2 cups white rice
  • 1 cup all-purpose flour
  • 1 large egg
  • 1 cup ice water
  • 1 pound large shrimp, peeled and deveined
  • 1 cup vegetable oil for frying
  • 1/4 cup mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon sweetened condensed milk
  • 1/4 cup thinly-sliced scallions
  • salt to taste

Instruction

  • Combine water, sugar, and walnuts in a pan. Bring to a boil then continue a low boil for 2 minutes. Remove walnuts from pan and place on a plate to dry.
  • Prepare rice and keep warm. While rice is cooking sift flour into small bowl. In a separate bowl lightly beat egg until yolk and white are just mixed.
  • Combine water and egg then blend in flour. Keep mixture cold until use (but do not make batter more than a few minutes ahead of time).
  • Heat oil in large skillet over medium until it reaches to 350˚F. Make sure shrimp is dry and dip each shrimp in tempura batter to coat. Cook shrimp for 4-5 minutes or until golden brown. Drain on paper towel.
  • Combine mayonnaise, honey, and condensed milk to make the sauce. Heat in microwave-safe bowl for 30 seconds or until just warm. Do not overheat.
  • Place shrimp on the steamed rice. Cover with sauce and then top with walnuts and scallions. Add a dash of salt if desired.