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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I added 8 tbsp oil to the recipe because you will need to fry the shrimp, but if I entered all of the oil needed for deep frying it would over calculate the calories. Ingredients:
1 cup water |
1/2 cup candied walnuts |
4 egg whites |
2/3 cup rice flour, mochiko |
1/4 cup fat free mayonnaise |
1 pound large shrimp, peeled and deveined |
2 tablespoons honey |
1 tablespoon canned sweetened condensed milk |
8 tbsp vegetable oil |
Directions:
1. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. I have found that keeping the batter slightly thin allows for a less bready and very light crispy coating. I imagine that there is also less calories then too. 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.
2. 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 in, stir and serve.
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