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Ingredients
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Shrimp
Walnut praline
Sweet mayonnaise sauce
Garnish (optional)
Method
Walnut praline
- 1
Toast and candy walnuts
Line a baking sheet with parchment. In a small skillet over medium heat, melt butter. Add walnuts and stir 1 minute to coat and lightly toast. Add sugar, honey, and water. Stir constantly as sugar dissolves and begins to bubble. Cook 2–3 minutes until sugar becomes syrupy and amber, stirring to coat walnuts evenly. Immediately spread walnuts on the parchment in a single layer to cool; break into bite-size clusters once set. Set aside to cool completely.
Sweet mayonnaise sauce
- 2
Make the sauce
In a medium bowl combine mayonnaise, sweetened condensed milk, lemon juice, rice vinegar, and a pinch of salt. Whisk until smooth and taste; adjust sweetness or acidity by adding a little more condensed milk or lemon juice. Chill in refrigerator while preparing shrimp.
Shrimp
- 3
Prepare shrimp
Pat shrimp dry with paper towels. Season with kosher salt and white pepper. Lightly beat the egg white and toss shrimp to coat. Sprinkle cornstarch over shrimp and toss until each shrimp is evenly coated in a thin, dry layer. Shake off any excess.
- 4
Fry shrimp
Heat vegetable oil in a heavy-bottomed pot or wok to 350°F (175°C). Fry shrimp in batches to avoid crowding, 1–2 minutes per side until golden and just cooked through. Remove with a slotted spoon to a wire rack or paper towels to drain. Keep warm and repeat with remaining shrimp.
- 5
Toss with sauce
When all shrimp are fried and still slightly warm, place them in a large mixing bowl. Add the chilled sweet mayonnaise sauce (start with about 3/4 of the sauce and add more to taste) and gently toss until shrimp are evenly coated. The sauce should cling lightly; avoid overcoating so it doesn't become soggy.
- 6
Assemble and finish
Transfer sauced shrimp to a serving plate lined with shredded lettuce or microgreens if using. Sprinkle the walnut praline pieces over the top so they sit on the shrimp, adding crunch. Garnish with toasted sesame seeds if desired. Serve immediately so the praline stays crisp.