There are those times when I am really craving fast-food, even if I have to make it at home. Here is TALL blonde's version of Honey Walnut Shrimp, but using pecan nuts instead of walnuts simply because pecans were available in my pantry and I am not a big fan of bitter walnuts. Feel free to substitute it back if you are a recipe purist.
1/2 cup pecan halves
2 Tbl. butter
1 Tbl. dark brown sugar
3 egg whites, whipped frothy
1/2 cup cornstarch
12 oz. medium shrimp (size 21-25) uncooked, shelled, deveined, approx.24
1/4 cup prepared mayonnaise
2 Tbl. honey
2 Tbl. sweetened condensed milk
1 cup vegetable oil, for deep frying
2 green onions, very thinly sliced
In a sauce pan gently melt butter in a saucepan, add brown sugar, combine and add pecans (or walnuts). Continue to stir occasionally coating thoroughly until toasted aroma is present. Do not toast on high heat or sugar and nuts will burn too easily. Set aside on a non-stick surface.
In a very clean bowl (free of any oil or grease) whip egg whites until frothy and foamy. Stir in cornstarch gently making a foamy paste. Fold in cleaned shrimp that have been patted dry using paper towels.
Make mayonnaise/honey slurry in a shallow pie plate and set aside.
Heat vegetable oil on medium heat in a tall non-stick sauce pan. Drop 4-5 shrimp into the hot oil one at a time allowing the egg mixture to coat the shrimp but not dripping. Flip over after 2 minutes, continue to deep fry for 1 more minute and remove to paper towel lined plate to drain. Keep warm in a 250-degree oven until entire batch is fully cooked.
When ready to serve, thoroughly coat cooked shrimp in the mayonnaise/honey sauce. Serve with crunchy sweetened pecans and finely sliced green onions sprinkled over the top. I like to serve over a bed of Basmati rice perfumed with cinnamon stick and clove nails during cooking. Serves 2-4.