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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Great starter...a twist on your regular shrimp cocktail Ingredients:
1/2 cup chopped walnut pieces |
1/4 cup sugar |
1/2 pound shrimp (peeled and deveined) |
1 egg, lightly beaten |
4 tablespoons cornstarch |
11/2 tablespoons honey |
3 tablespoons mayonnaise |
3 3/4 teaspoons freshly squeezed lemon juice |
3 tablespoons coconut milk |
3 cups oil for deep-frying |
Directions:
1. Boil the walnut pieces for 5 minutes. Drain well. Spread the sugar on a piece of wax paper. Roll the walnut pieces in the sugar and allow to dry.
2. Heat oil . While waiting for oil to heat, mix the egg with the cornstarch to form a batter. Dip the shrimp in the egg batter. Deep-fry the shrimp until they turn golden brown. Remove from the wok with a slotted spoon and drain on paper towels. Cool.
3. Combine the honey, mayonnaise, lemon juice, and coconut milk. Mix in with the shrimp. Serve on a platter with the sugared walnuts arranged around the shrimp
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