Ingredients
1/2 cup chopped walnuts
1/4 cup sugar
1/2 pound medium shrimp
1 egg
4 tablespoons cornstarch
1-1/2 tablespoons honey
3 tablespoons mayonnaise
3-3/4 teaspoons fresnly squeezed lemon juice
3 tablespoons coconut milk
3 cups cooking oil
Preparation
boil the walnut pieces for 5 minutes. Drain well. Spread the sugar on a piece of wax paper. Roll the walnut pieces in the sugar and allow to dry.
Peel and devein the shrimp. Wash and pat dry with paper towels.
Heat oil to 375°F. While waiting for oil to heat, mix the egg with the cornstarch to form a batter. Dip the shrimp in the egg batter. Deep-fry the shrimp until they turn golden brown. Remove from the wok with a slotted spoon and drain on paper towels. Cool.
