How to make it

  • 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.
  • 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.
  • 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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