Cooking Instructions
1.
To make the sauce, combine the
Mayonnaise (1 cup)
,
Granulated Sugar (2 Tbsp)
,
Milk (2 Tbsp)
,
Sweetened Condensed Milk (1 Tbsp)
, and
Coconut Milk (1 2/3 Tbsp)
. Mix until smooth and set aside.
2.
To thicken sauce, cover with plastic wrap and refrigerate for one hour or overnight.
3.
Add
Walnuts (1/2 cup)
into boiling water. Blanch the water for 20 to 30 seconds and then drain them.
4.
In the same pot, add
Water (1/3 cup)
and
Granulated Sugar (4 Tbsp)
and mix until it is dissolved. Cook over medium-low to medium heat for approximately 3 to 4 minutes.
5.
Once the sugar water becomes syrup-like, remove the walnuts.
6.
Now fry the walnuts in 275 degrees F (140 degrees C) oil and turn off the heat immediately once you add the walnuts. Once it turns light brown, remove the walnuts from the oil and let them dry.
7.
To make the batter, crack an
Eggland's Best Classic Egg (1)
and remove the yolk. Whisk the egg whites until they liquify.
8.
Add in
Baking Powder (1 tsp)
and
Salt (1 pinch)
. Mix until the baking powder has dissolved. Add in
Water (2 Tbsp)
,
Corn Starch (4 Tbsp)
, and mix until corn starch dissolved. Add
All-Purpose Flour (2 Tbsp)
,
Vegetable Oil (1 Tbsp)
, and mix all ingredients.
9.
Peel and devein the
Shrimp (2/3 cup)
and add to the batter. Mix well until the shrimp are fully covered with batter.
10.
Heat oil to 350 degrees F (180 degrees C) and fry the shrimp for about 20 to 30 seconds. Fry the shrimp in 2 to 3 batches.
11.
After all the shrimp is fried, wait until the oil reaches 360 degrees F (180 degrees C) and the shrimp back into the oil. Fry for about 30 seconds, remove from the oil, drain and set aside.
12.
Make a simple salad but cutting up
Lettuce (to taste)
and
Cherry Tomatoes (to taste)
.
13.
Begin plating by adding the lettuce and top with fried shrimp.
14.
Add the cherry tomatoes and walnuts.
15.
Remove the sauce from the refrigerator. Drizzle the sauce on top just before serving.
16.
Top with more walnuts and enjoy!
