Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pound(s) shrimp (21-25) (i like the big ones, peeled and deveined
  • - vegetable oil for deep frying
  • 1/4 cup(s) cornstarch
  • CANDIED WALNUTS:
  • 1 tablespoon(s) oil
  • 1 cup(s) walnuts
  • 2 tablespoon(s) karo light syrup
  • 3 tablespoon(s) honey
  • 2 tablespoon(s) toasted sesame seeds
  • WALNUT SHRIMP SAUCE:
  • 1 teaspoon(s) salt
  • 1/4 cup(s) half and half
  • 1 teaspoon(s) lime juice
  • 2 1/2 tablespoon(s) sweetened condensed milk
  • 3 tablespoon(s) mayonnaise
  • GARNISH: (BLANCHED)
  • 1 cup(s) carrots, julliened
  • 1 cup(s) broccoli florets

Instruction

  • Boil shrimp/prawns until they turn pink, drain and put in a bowl. Toss cooked shrimp with cornstarch. IMPORTANT: The oil needs to be over 400 degrees F and deep fry a few at a time. This makes your shrimp super crispy.
  • In a wok, heat vegetable oil. Mix together the walnuts, karo syrup, honey. Add to the oil in the wok and slow cook until the walnuts have absorbed the liquid (they are "candied"). Set aside in a bowl.
  • Heat oil in deep fryer to 350 and, using a heat-safe colander, add walnuts a few at a time to cook ONLY 1 minute while stirring. Remove to a cookie sheet and sprinkle with sesame seeds.
  • In a bowl, combine sweetened condensed milk, mayo, salt, lime juice and 1/2 and 1/2 to make a dipping consistency. Whisk together, taste and adjust as needed.
  • Combine the shrimp, walnuts and sauce. Transfer to a nice serving platter.
  • Cook carrots and broccoli just until tender. (This is more of a garnish) Top the shrimp, walnuts and sauce with this.