Crispy Walnut Shrimp

Peel and devein the shrimp. Rinse them under cold water and pat them dry with paper towels. Season the shrimp with salt, sugar, and white pepper powder.

Evenly coat the shrimp with corn starch, shaking off any excess. Let the shrimp rest for 10-15 minutes to allow the corn starch to adhere.

Cover the shrimp and refrigerate for at least 15 minutes to keep them fresh and help the coating stick during frying.

Heat oil in a wok or deep pot to 380°F (195°C). Use a thermometer to ensure the correct temperature.

Gently add the shrimp to the hot oil, one by one, in batches to avoid overcrowding. Fry for 2 minutes until lightly golden. Remove from oil and let them rest on a wire rack for at least 15 minutes.

Reheat the oil to 400°F (200°C). Fry the shrimp again for about 20 seconds until they are golden brown and crispy. Remove from oil and drain on a wire rack.

In a non-stick pan over medium-low heat, combine the walnuts, sugar, salt, oil, and water. Stir to combine.

Cook for about 15-20 minutes, stirring occasionally, until the liquid caramelizes and coats the walnuts. The sugar will become sticky and the walnuts will turn golden brown.

Remove the walnuts from the pan and spread them on parchment paper to cool completely. Separate them so they don't stick together.

In a small bowl, whisk together mayonnaise, honey, condensed milk, and lemon juice until smooth and creamy.

In a large bowl, combine the fried shrimp with the prepared dressing. Toss gently to coat the shrimp evenly.

Add the candied walnuts to the bowl with the shrimp and toss gently to combine.

Transfer the walnut shrimp to a serving plate and serve immediately.