Step 1

In a small bowl, combine Sauce ingredients. Set aside.

Step 2

In a small saucepan on medium heat, add sugar followed by water. Stirring constantly, bring to a simmer. Once the syrup thickens and can coat the back of your spatula, quickly add walnuts. Mix to coat evenly. Once coated, immediately remove pan off heat and remove candied walnuts one by one with tongs and transfer to parchment paper spreading them apart. Set aside.

Step 3

In a medium bowl, add peeled and deveined shrimp, season with salt and black pepper. Set aside.

Step 4

In a separate large bowl, add egg whites and whisk until foamy. Add cornstarch and mix until you have a runny paste. Add seasoned shrimp and mix well until shrimp is coated in batter with tongs or chopsticks.

Step 5

In a large skillet on medium-high heat, heat vegetable oil or any neutral oil. Once oil is hot (350-375 degrees F), fry shrimp in batches for 2-3 minutes until crispy and golden brown. Do not overcrowd the pan. Optional: deep frying the shrimp a second time for 30-45 seconds or until crispier will yield best results for extra crispy shrimp.

Step 6

Remove fried shrimp from hot oil with a slotted spoon or tongs and transfer to wire rack or paper towel lined baking sheet to drain off excess oil.

Step 7

In a large bowl, add crispy shrimp, candied walnuts, followed by sauce. Toss everything together. Garnish with green onions. Enjoy while shrimp is crispy!