Step 1

In a bowl, season shrimps with Shaoxing rice wine and salt. Mix until well combined.

Step 2

Add the cornstarch and mix until the shrimps are evenly coated. Set aside to marinade while you prepare the other ingredients.

Step 3

In a medium size pan over medium heat, combine the granulated sugar and water. Bring to a simmer and let the sugar cook until it becomes an amber color. Stir occasionally if necessary.*Be very careful as the sugar will be super hot! Also, keep a close eye on the sugar once it becomes golden in color. It can go from amber to burnt in seconds.*

Step 4

Once the sugar caramelized to an amber color, add the walnut and mix until all the nuts are well coated.

Step 5

Immediately transfer the candied walnuts to a parchment paper and separate the nuts as best as possible. Set the candied walnuts aside and let them cool until needed.

Step 6

Into a large pan, combine the mayo, condensed milk, honey, and optionally, lemon juice. Mix until well combined. Set the sauce aside until needed.

Step 7

In a mixing bowl, combine the potato starch, egg, and oil. Mix thoroughly until smooth and well combined.

Step 8

Add the marinated shrimps and mix until all the shrimps are evenly coated with batter.

Step 9

Heat 1 to 2 inches of oil in a wok or pan to 375°F. Also prepare a plate lined with paper towels.

Step 10

Once the oil is hot, carefully place the shrimps into the oil, one at a time. Fry in batches if needed. Let the shrimps fry for about 3 to 5 minutes, until the shrimps are just cooked and looks golden. Remove the shrimps from the oil and let it drain on the prepared plate with paper towels.

Step 11

When all of the shrimps are fried, heat the prepared sauce over medium heat until warm. Turn off the heat and add the shrimps along with the candied walnuts. Toss until everything is evenly coated.

Step 12

Serve the honey walnut shrimps immediately and enjoy with some steamed broccoli and/or rice!