Ingredients:

  • 1 cup (100 g) raw walnut halves
  • 1/2 cup (120 ml) water
  • 1/2 cup (100 g) granulated sugar
  • 1 tsp (5 ml) neutral oil (for final walnut toss)
  • 1 lb (450 g) large shrimp, peeled, deveined, and dried
  • 1 large egg white, lightly whisked
  • 1/2 cup (60 g) cornstarch
  • 1/4 cup (30 g) plain (all-purpose) flour
  • 1 tsp (5 g) baking powder
  • Pinch of salt
  • 3-4 cups neutral oil (for deep-frying)
  • 1/2 cup (120 g) full-fat mayonnaise
  • 2 tbsp (30 ml) sweetened condensed milk
  • 3 tbsp (45 ml) honey
  • 1 tsp (5 ml) rice vinegar
  • 1 tsp toasted sesame seeds (for garnish)
  • 1 tbsp sliced spring onion (scallions, for garnish)

Instructions:

  1. Prepare Syrup: Combine water and sugar in a small saucepan over medium-high heat. Stir until the sugar is fully dissolved.
  2. Blanch Walnuts: Blanch the walnut halves in the simmering syrup for 30 seconds. Drain walnuts immediately.
  3. Caramelise: Return the syrup to the heat. Add the blanched walnuts and stir constantly until the syrup evaporates and crystallises, clinging to the nuts (this creates a 'sanding' texture).
  4. Cool: Toss the crystallised walnuts with 1 teaspoon of oil and spread them immediately onto a wire rack or parchment paper to cool completely until crunchy.
  5. Prepare Shrimp: Pat the peeled shrimp very dry with paper towels. This is crucial for a crisp batter.
  6. Make Batter: In a medium bowl, whisk together the cornstarch, flour, baking powder, and salt. Whisk in the egg white until just combined, forming a thick, paste-like batter. Do not overmix.
  7. Heat Oil: Pour neutral oil into a wok or deep pot to a depth of about 2 inches (5 cm). Heat the oil to 350°F (175°C).
  8. First Fry: Dip the dry shrimp into the batter, shaking off any excess. Carefully lower the shrimp into the hot oil in batches. Fry for 1–2 minutes until the coating is set and pale golden. Remove and drain on a wire rack.
  9. Double Fry: Increase the oil temperature to 375°F (190°C). Return the shrimp to the hot oil for a second, quick fry (30–45 seconds). Remove and place on a clean wire rack for ultimate crispiness.
  10. Prepare Sauce and Coat: Whisk together the mayonnaise, condensed milk, honey, and rice vinegar in a large mixing bowl. Add the hot, crispy shrimp and use a spatula to gently and swiftly fold them through the sauce until lightly coated.
  11. Serve: Immediately fold in the cooled candied walnuts. Transfer to a serving platter, garnish with toasted sesame seeds and sliced spring onions, and serve immediately.