Ingredients
1 cup water
⅔ cup white sugar
½ cup walnuts
4 egg whites
⅔ cup mochiko (glutinous rice flour)
¼ cup SIDS RASPBERRY HONEY MAYO
500 g large shrimp, peeled & deveined
2 tbsp bush honey
1 tbsp sweetened condensed milk
1 cup rice bran oil for frying
Directions
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 paper towel to dry.
Whip egg whites in a bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep frypan over medium-high heat. Dip shrimp into the mochiko batter and then fry in the oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
In a medium serving bowl, stir together SIDS RASPBERRY HONEY MAYO, honey and condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
