Recipe: Honey Walnut Shrimp

Honey Walnut Shrimp

8 ounces tiger shrimp (31-40 size, peeled and deveined)
3 ounces shredded carrots
Toasted sesame seeds for garnish
Cilantro stems for garnish
Cornstarch
Vegetable oil for deep frying

Caramelized Walnuts:
1/2 pound raw, shelled walnuts
2 cups water
1 cup honey
8 ounces rock sugar
Vegetable oil for deep frying

Honey Walnut Sauce:
1 cup mayonnaise
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 1/2 teaspoon lemon juice
3 1/2 ounces condensed milk

First assemble sauce by whisking together ingredients until smooth.

Now, prepare walnuts. Combine water, honey, rock sugar and walnuts in a sauce pot and simmer until walnuts are soft. Drain off the water. Deep fry the walnuts at 350 degrees until crispy and golden brown. Let cool at room temperature before use.

Finally, cook the shrimp and assemble the dish. Dredge shrimp in cornstarch and deep fry in 350 degree oil until lightly golden brown. In a mixing bowl, combine cooked shrimp and the Walnut Prawn sauce until thoroughly coated. Arrange a bed of shredded carrots and place the shrimp on top. To garnish, top with caramelized walnuts (eight to ten per serving), sprinkle with toasted sesame seeds, and garnish with cilantro stems.