• Cooking Time: 15
  • Servings: 4
  • Preparation Time: 15


  • 1 cup water
  • 2/3 cup white sugar
  • 1/2 cup walnuts
  • 4 egg whites
  • 2/3 cup mochiko (glutinous rice flour)
  • 1/4 cup mayonnaise
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons honey
  • 1 tablespoon canned sweetened condensed milk
  • 1 cup vegetable oil for frying


  • 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 until it has a pasty consistency.
  • Heat the oil in a heavy deep skillet over medium-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 sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.


Categories: Eggs  Main Dish  Nuts  Shellfish 
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