• 1 lb large shrimp, peeled and de-veined, pat down dry

  • 1 large egg

  • 1/2 cup corn starch (I’ve found mochiko flour is similar)

  • 1 1/2 tablespoons honey

  • 1/3 cup mayonnaise

  • 1/2 cup water

  • 1/2 cup white sugar

  • 1/2 cup walnuts, dried and shelled

  • Canola oil


  • 1 qt sauce pan

  • 10” frying pan

  • 2 medium mixing bowls

  • 1 large mixing bowl


  1. In a small saucepan, mix water and white sugar. Bring to boil on medium heat, stirring occasionally. When water boils, add walnuts - ensure all walnuts are covered by the water/sugar. Cook for 2-3 minutes, drain water from sauce pan and place walnuts onto a small plate to dry.

  2. Add oil to medium-size frying pan. Oil should evenly coat bottom of frying pan. Turn on stove to medium-high heat.

  3. Pour corn starch into a medium-size mixing bowl.

  4. Crack large egg into a separate medium-size mixing bowl. Scramble with fork or chopstick. Mix shrimp with egg wash.

  5. Take shrimp and coat with corn starch. By now, frying pan oil should be hot. Place coated shrimp in a single layer on pan. Cook until shrimp appears pink on inside of batter… approximately 1-2 minutes per side.

  6. Cook all shrimp and place in bowl with a paper towel inside to help drain excess oil.

  7. Add mayonnaise honey to separate mixing large-size mixing bowl. Whisk together until evenly distributed.

  8. Add shrimp to honey-mayonnaise mixture. Mix until evenly distributed. Then add walnuts and mix again.

  9. Serve in separate bowl for aesthetics.