My son was coming for dinner. What was I going to do? I had actually cooked a meal every night this week and was tired of it – can you believe that? :o) But Chris was coming. I had to cook something special since he isn’t here every night to eat a meal with us anymore. I knew he would be looking forward to something yummy.
Chris called me late yesterday afternoon and wanted to know when I wanted him to go to the house. I told him if he could get there before me to shovel out the end of the driveway that would make it much easier for me to get in….since the last couple of days we have been getting an amazing amount of snow! A few minutes later he called and wanted to know if my cousin Brandon could come too. Yes, I said my cousin. Oh, yeah, he is Chris’ cousin too, but I want to mention how cool I think it is that my son and his third cousin are such good friends! Not to mention, the more people I can feed, well, all the merrier. Wow, it is moments like this when I make a statement like that when I realize I am so much like my nanny!
So, Chris & Brandon made it to my house before me, and ended up shoveling a path all the way up so the car’s could actually get in the driveway. I guess it was pretty bad! When Grumpy got home he finished it up with our “temperamental” snow blower.
What did I decide to make? Have you guessed yet by the photos? Read below. It was AMAZING. There was none left. What the boys didn’t eat, Grumpy finished up…and I doubled the recipe!
1 cup water
2/3 cup white sugar
1/2 cup walnuts
4 egg whites
2/3 cup mochiko (glutinous rice flour) (I used cornstarch)
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.