Prepare candied walnuts by combining
Granulated Sugar (1/2 cup)
Water (1/2 cup)
in a saucepan over medium heat. Stir frequently with a silicone spatula to prevent burning.
When the caramel turns into a nice golden brown color, add
Walnut Pieces (1/2 cup)
to the saucepan. Stir for about 15-20 seconds, and remove the walnuts from the saucepan with a spider skimmer.
Place the candied walnuts on a baking sheet lined with parchment paper to allow them to cool. Set aside.
To prepare the
Large Shrimp (1 lb)
, place them into a bowl together with the
Salt (1 tsp)
. Coat the shrimp in the mixture.
Corn Starch (1 cup)
in a separate shallow bowl or plate, and coat the shrimp in the cornstarch.
Cooking Oil (as needed)
in a frying pan or a wok to shallow-fry or deep-fry the shrimp.
Fry the shrimp in small batches, shaking off the excess cornstarch as you carefully place each shrimp in the oil. Fry till the shrimp turn to a pale golden brown color for about 1-2 minutes per batch.
Place the fried shrimp on a cooling rack over a baking sheet, or on oil-absorbing paper.
Make the creamy sauce by combining
Mayonnaise (3 Tbsp)
Honey (1 1/2 Tbsp)
La Lechera® Sweetened Condensed Milk (1 Tbsp)
Lemon Juice (1)
in a small bowl. Stir well.
Transfer the shrimp to a large bowl, add the creamy honey sauce, and toss to combine.
Top the shrimp with candied walnuts, and garnish with
Scallions (as needed)
Enjoy with steamed white rice or brown rice.