Honey Walnuts & Shrimp With Mayonnaise Sauce Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Place in a bowl and add 1 tsp salt, 1/2 tsp freshly ground black pepper and 1 tablespoon rice wine (or dry sherry). Toss to combine. Sprinkle 1 tablespoon cornstarch over the shrimp and toss until lightly coated. Let marinate while you prepare the batter (about 10–15 minutes).

Make batter

In a medium bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch and 1/2 teaspoon baking powder. Gradually whisk in 1/2 cup cold water until a smooth, slightly thick batter forms. Batter should coat the back of a spoon but still be pourable; adjust with a tablespoon of water or flour if needed.

Heat oil

Pour about 2 cups vegetable oil into a deep skillet or medium pot to a depth of 1–1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of batter sizzles and rises immediately.

Fry shrimp

Working in batches to avoid crowding, dip each marinated shrimp into the batter to coat, allowing excess to drip off, then carefully lower into hot oil. Fry until golden and crisp, about 1.5–2 minutes per side depending on size. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm and repeat until all shrimp are cooked.

Candy the walnuts

In a small nonstick skillet, combine 2 tablespoons water and 2 tablespoons granulated sugar over medium heat. Stir until the sugar dissolves and the syrup just begins to simmer. Add 1 cup walnut halves and 2 tablespoons honey; continue to cook, stirring, about 1–2 minutes until the walnuts are glossy and syrup clings. Sprinkle with 1/4 teaspoon salt, toss, then transfer walnuts to a parchment-lined tray to cool and set. (They will crisp slightly as they cool.)

Combine sauce

In a bowl whisk together 3/4 cup mayonnaise, 2 tablespoons sweetened condensed milk, 1 tablespoon honey, 1 teaspoon lemon juice, 1/2 teaspoon rice vinegar, 1/4 teaspoon salt and 1/4 teaspoon white or fine black pepper until smooth and slightly glossy. Taste and adjust sweetness or acidity as desired (add a touch more lemon juice for brightness or more condensed milk for sweetness).

Toss shrimp in sauce

Place the warm fried shrimp in a large bowl. Add the mayonnaise sauce and gently toss until each shrimp is evenly coated. Do this briefly so the batter remains crisp — work quickly and in small batches if necessary.

Arrange sauced shrimp on a serving platter. Scatter the candied walnuts over the top. Garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds if using. Serve immediately with lemon wedges on the side for squeezing.