Honey Walnut Shrimp

WALNUTS:

1 cup water

2/3 cup sugar

1 cup walnut halves

In a saucepan, add the water and sugar and bring it to a boil.

Add in the walnuts and boil for 2-3 minutes

Remove with a strainer and put onto a cookie sheet to cool.

SHRIMP:

1/4 cup mayonnaise

3 T. sweetened condensed milk

1/2 tsp. rice vinegar

1 T. honey

4 egg whites (I prefer using liquid egg whites)

2/3 cup rice flour

1 pound (approx. 13-15) shrimp peeled and deveined

canola oil for frying

Mix the mayonnaise, condensed milk, rice vinegar and honey together.

Using a hand mixer, whip the egg whites to a foamy consistency (this is before it turns white and has soft peaks)

Heat oil (3 inches deep) to 350 degrees in a large dutch oven.

Add in the rice flour to the egg whites and mix. (I had to add a little more egg whites because it was a bit too thick.)

Dip the shrimp into the rice flour mixture and add it to the heated oil.

Cook for 3-4 minutes or until golden brown.

Remove to a cookie sheet.

Toss the shrimp and walnuts with the honey mayonnaise mixture.

NOTE: Toss the shrimp and sauce right before serving so the shrimp stays crisp.