1 pound large shrimp, thawed, peeled, and deveined
1/4 cup cornstarch
2 tablespoons grapeseed oil, or vegetable oil
2 scallions, chopped (optional)
Shredded cabbbage for serving (optional)
Steamed white or brown rice for serving (optional)
Put a plate next to the stove top where you will be cooking the candied walnut.
Place the walnuts, butter, sugar, water, and a pinch of salt, in a non-stick skillet over medium heat and stir constantly for 4-5 minutes, until the simple syrup is sticky and golden brown, and the walnuts are evenly coated.
Turn the heat off, transfer the walnuts to the plate and separate them using a for or a spoon. Let them cool to room temperature until the walnuts are no longer sticky.
In a large mixing bowl, whisk the mayonnaise, condensed milk, soy sauce, rice vinegar, honey, salt, and pepper. Set aside.
Place the shrimp in a bowl along with the cornstarch and toss them well to coat evenly.
Add 2 tablespoons oil to a large skillet over medium high heat and when the oil is hot, add the shrimp making sure to leave a little space between each one of them. Don’t overcrowd the skillet since this will lower the temperature of the oil and make the shrimp soggy instead of crispy. Do them in batches if you have to. Cook on each side for 2-3 minutes and transfer them to a plate.
Add the shrimp to the bowl with the mayonnaise sauce and toss well. Add the walnuts to the bowl and toss well.
Transfer to a serving plate over shredded cabbage and serve with steamed rice.
For leftovers: Save the honey walnut shrimp in an airtight storage container and refrigerate for up to 2 days.