DIRECTIONS
1. In a small saucepan over medium heat, combine water and sugar and bring to
a boil. Add walnuts and let boil for 2 minutes. Using a slotted spoon, remove
walnuts and let cool on a small baking sheet.
2. Pat shrimp dry with paper towels and season lightly with salt and pepper.
Place eggs in a shallow bowl and cornstarch in another shallow bowl. Dip shrimp
in eggs, then in cornstarch coating well.
3. In a large skillet over medium heat, heat 1” of oil. Add shrimp in batches
and fry until golden, 3 to 4 minutes. Remove with a slotted spoon and place on
a paper towel lined plate.
4. In a medium bowl, whisk together mayonnaise, honey, and heavy cream. Toss
shrimp in sauce. Serve over rice with candied walnuts and garnish with green
onions.
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