1 cup water
1 cup granulated sugar
1 cup walnuts halves
1 lb. Shrimp, thawed, peeled and deveined
Freshly ground black pepper
2 large eggs, beaten
1 cup cornstarch
Vegetable oil for frying
1/4 cup mayonnaise
2 tablespoons honey
2 tablespoons heavy cream
Cooked white rice, for serving
Thinly sliced green onions, for garnish
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.
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.
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.
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.