Ingredients
-
-
1/2 cup water
-
1/2 cup brown sugar
-
1 cup walnuts
-
-
1/2 cup coconut milk
-
1/4 cup sweetened condensed milk
-
1 tablespoon mayonnaise, slightly heaping
-
1 1/2 tablespoons rice vinegar
-
1/8 teaspoon turmeric (maybe a dash more)
-
1 dash celery salt (do NOT put in very much)
-
-
1 lb shrimp, de-veined and shelled
-
2 egg whites
-
3/4 cup all-purpose flour
Instructions
- The the walnuts:
- Prepare a piece of parchment paper or lightly grease a baking sheet. Set aside.
- Combine water and sugar in a saucepan. Bring to a boil. Stir until the sugar is dissolved. Add in the walnuts, stirring constantly. Cook for 5-10 minutes or until thickened. Place the walnuts on the parchment paper or baking sheet. Separating them carefully. Allow them to cool fully.
- An alternative to this is to simply toss the walnuts in a skillet with some white sugar and heat over medium-high heat, tossing constantly until the sugar is melted and caramelized.
- For the sauce:
- Whisk this together over a low heat until warm. You want a very pale yellow color, if the color is too pale, add a dash more tumeric. Remove from heat.
- The the shrimp:
- Clean and dry shrimp well.
- Whisk egg whites lightly in a bowl, add the shrimp and coat well.
- Combine the flour and cornstarch. Dredge the shrimp.
- Fry shrimp in hot oil, 3-5 minutes until the breading is golden and the shrimp are pink. Fry only a couple shrimp at a time, transferring to a paper towel to drain. Continue until all the shrimp are cooked.
- Toss the shrimp and honey dew and/or cantaloupe melon balls in the warm sauce. Top with candied walnuts. Serve over rice!