This recipe is quite messy and takes a little bit of work. However, it’s perfect for a family with various ages of kids! It can involve multiple kids with varying degrees of difficulty and the frying can be a new challenge for older kids. The batter on the shrimp creates a perfectly crunchy shrimp. Be careful to not let the battered shrimp stick to the bottom of the pan while frying.
1 cup water
2/3 cup sugar
1 cup walnuts
4 egg whites
2/3 cup mochiko (glutinous rice flour)
1/2 teaspoon salt
2 Tablespoons lemon juice
1 lb large raw shrimp (peeled and deveined)
2 cups peanut oil for frying
1/2 cup mayonnaise
1/4 cup honey
2 Tablespoon evaporated milk
Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
Whip egg whites in a medium bowl until foamy. Stir in the mochiko, salt and lemon juice until it has a glue like consistency. If batter is too thick, add more lemon juice. Add shrimp to batter and stir to evenly coat. Heat the oil on high in a small deep skillet over medium-high to high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
In a medium serving bowl, stir together the mayonnaise, honey and evaporated milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.