Sort ingredients
skosko
QR Code
Listen
Pdf
Get out and measure all of your ingredients.
Glazed walnuts and Japanese mayo.
Place the shrimp in a gallon-sized plastic bag. Add the garlic powder, onion powder and salt.
Add cornstarch to the bag. Close the bag and shake it so the shrimp are coated in the cornstarch and seasonings, set aside.
In a small bowl, add mayonnaise, sweetened condensed milk, honey, and lemon juice.
Whisk until smooth. Set aside.
Add about ½ inch of vegetable oil to a large skillet with deep sides over medium heat. Test the oil with one of the shrimp if it starts to bubble lightly at the edges it is hot enough. In batches, not touching, fry the shrimp for 2-3 minutes on each side until they are cooked through, curled, and opaque. They will not get a lot of color on them from frying since we are using cornstarch.
Drain them on a paper-towel-lined plate while you fry the additional shrimp.
Add the shrimp and walnuts to a large bowl, pour the sauce on top.
Toss everything together until combined.
Serve with a garnish of scallions.
Enjoy every bite!