A creamy, crunchy sweetness wrapping golden shrimp in honey and candied walnuts. It is a feast of textures that celebrates Asian fusion with an elegant, indulgent soul. A vibrant bite that wins you over at the first crunch.
Peel and devein the shrimp, leaving only the tail if you want a cleaner presentation. Dry them very well with paper towels; if they go in wet, the starch turns pasty instead of crisp.
Boil the water with the sugar and part of the honey for 4 to 5 minutes, until you have a light syrup. Add the
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Mix the mayonnaise, condensed milk, remaining honey, lemon juice, and a pinch of salt. The sauce should be creamy, sweet, and bright enough not to feel heavy.
Season the shrimp with the remaining salt and white pepper. Mix them with the egg whites, then coat them with the cornstarch, pressing lightly to form a thin layer.
Heat the vegetable oil to 170 °C in a wok or pot. Fry the shrimp in batches for 2 to 3 minutes, until golden, curled, and crisp outside. Drain on a rack.
Transfer the hot shrimp to a bowl, add the honey sauce, and toss for just 20 to 30 seconds to coat without softening the crust. Finish with the candied walnuts and serve immediately.
