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.

Candied Walnuts:

1 cup water

2/3 cup sugar

1 cup walnuts

Fried Shrimp:

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.