Honey Walnut Shrimp/Prawn (核桃虾)

recipe adapted from here

Ingredients

15 medium size shrimp
1/2 egg white
1 tbsp soy sauce
sweet potato starch for coating the shrimp
oil for frying

For the walnut
1/2 cup walnut halves
1/4 cup water
1/4 cup sugar

For the dressing sauce

2 tbsp mayonnaise
3/4 tsp honey
3/4 tsp condensed milk
1 tsp lemon juice 

For garnishing

toasted sesame seeds

Method

1. Peel and devein the shrimp/prawn. Butterfly the shrimps.  Pat dry with paper towels, add the soy sauce and egg white, mix well with the shrimp and set aside.
2. Rinse the walnut halves with water, drain and set aside.
3. Heat up the water until it boils and add in the sugar.
4. Keep stirring until it turns thick and golden color and then add the walnut.
5. Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. Make sure the walnuts do not stick together. (Regular paper will not work as the walnut will stick to it)
6. Bake the candied walnut in a preheated oven of 350 degrees F for about 5 minutes or more or until the walnuts become crunchy.  Be careful not to burn them and check occasionally.
7. Heat the oil in a wok over high heat.
8. Coat the shrimp with sweet potato starch and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.
9. In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice.
10. Add shrimp and toss with the mayonnaise sauce.
11. Transfer to a serving plate and add the candied walnuts.
12. Sprinkle some toasted sesame seeds and serve immediately.