- 1 cup flour
- 1 1/2 cups rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup brown sugar
- 1/2 cup sugar
- 3/4 cup butter, melted
- 1 teaspoon vanilla
- 3/4 cup lemon juice
- zest of one lemon
- 2-14oz cans sweetened condensed milk
- 4 egg yolks (large)
Honey Walnut Shrimp
by Emily Chhouy
Prep Time: 20 min
Cook Time: 10 min
Ingredients (2-3 servings)
InstructionsFor the Candied Walnuts
Bring the 1/2 cup water to a boil.
Add the sugar and stir constantly until it becomes a golden color.
Add the chopped walnuts into the light caramel, stirring.
Reduce the heat and let simmer for 2-3 minutes.
Remove from the heat and spread the walnuts out onto waxed or parchment paper to let dry.
Separate so they aren't sticking together.For the Sauce
Combine the mayonnaise, honey and sweetened condensed milk together in a medium-sized bowl.
Stir until well combined.
Set aside.For the Shrimp
Heat the oil in a shallow skillet.
Meanwhile, in a bowl beat the egg whites until they are foamy.
Add in the lemon juice.
Stir in the flour until it reaches the consistency of paste.
Dip the dip into the batter and then place into the hot oil.
Let one side cook before flipping to the other.
Drain on paper towels.
Add the fried shrimp to the bowl with the sauce and toss to coat evenly.
Either add the candied walnuts at this time as well, or wait to top after plating the shrimp.
Pour the coated shrimp onto a serving plate or bowl.
Serve with rice, if desired.