Ingredients

1 lb jumbo shrimp (peeled and deveined)

4 egg whites

1/4 tsp salt

1/4 tsp black pepper

2/3 cup cornstarch (or sub with potato starch, tapioca starch, or sweet rice flour)

1 cup vegetable oil (or any neutral oil for frying)

1/4 cup Japanese mayo (Kewpie mayo or sub with normal mayo)

3 tbsp sweetened condensed milk (or condensed coconut milk for dairy-free version)

2 tbsp honey

1 tbsp lemon juice (freshly squeezed)

1/2 cup walnut halves

3 tbsp white granulated sugar (or sub with brown sugar)

1 tbsp cold water

1 green onion (finely chopped)

Instructions

Step 1: In a small bowl, combine Japanese mayo, sweetened condensed milk, honey, and fresh lemon juice to make the sauce. Set aside.

Step 2: In a non-stick pan over medium heat, add sugar followed by cold water. Stir constantly, bringing the mixture to a simmer.

Step 3: Once the syrup thickens and coats the back of your spatula, quickly add the walnuts and stir to coat them evenly.

Step 4: When the walnuts are coated and a crust forms around each one, immediately remove the pan from heat. Using tongs, transfer the candied walnuts one by one to parchment paper, spreading them apart. Set aside.

Step 5: In a large bowl, season the peeled and deveined shrimp with salt and black pepper.

Step 6: In another large bowl, whisk the egg whites until foamy (not stiff). Add cornstarch and stir until you have a runny paste.

Step 7: Add the seasoned shrimp to the batter and mix well using tongs or chopsticks until each shrimp is evenly coated.

Step 8: Heat vegetable oil in a large pan over medium-high heat until it reaches about 350-375°F (175-190°C). Fry the shrimp in small batches for 2-3 minutes until crispy and golden brown. Avoid overcrowding the pan.

Step 9: Remove the shrimp with a slotted spoon or tongs and place on a wire rack or paper towel-lined baking sheet to drain excess oil.

Step 10: In a large bowl, combine the crispy shrimp, candied walnuts, and prepared sauce. Toss gently to coat everything evenly. Garnish with finely chopped green onion before serving.

Tips & Variations

For a dairy-free version, substitute sweetened condensed milk with condensed coconut milk and use dairy-free mayo.

If you don’t have Japanese mayo, regular mayo works well, but Kewpie adds a richer flavor.

To ensure crispiness, fry shrimp in small batches and keep the oil temperature steady.

Try substituting walnuts with pecans or cashews for a different nutty twist.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just make sure to thaw and pat them dry thoroughly before seasoning and coating to ensure the batter sticks well.

What can I substitute if I don’t have cornstarch?

You can substitute cornstarch with potato starch, tapioca starch, or sweet rice flour. Each will give a slightly different texture but work well for creating a light, crispy batter.