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Serves:
4
Difficulty:
 
Preperation:
This excellent recipe is as good as it gets!
Special Equipment:
Ingredients:
 1
c.
Water
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2/3
c.
White Sugar
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1/2
c.
Walnuts
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4
Med/Lg.
Egg Whites
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2/3
c.
Mochiko (Glutinous Rice Flour)
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1/4
c.
Mayonnaise
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1
lb.
Large Shrimp, cleaned, peeled and deveined
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2
Tbsp.
Honey
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1
Tbsp.
Canned Sweetened Conndensed Milk
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1
c.
Vegetable Oil for Frying
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Alternative Ingredients:
You can substitute mochiko (glutinous rice flour) with regular flour, but there's nothing like the texture and flavor of mochiko if you can get it for this recipe.
Directions:
1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
3. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
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