I have made this recipe and it is AMAZING!!! don't add quite as much sweetened condensed milk and cornstarch works fine instead of rice flour.

HONEY WALNUT SHRIMP

"Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts"

FOR THE WALNUTS:*
1 cup water
2/3 cup white granulated sugar
1/2 cup walnuts
FOR THE SHRIMP:
4 egg whites
2/3 cup mochiko (glutinous rice flour)**
1 cup vegetable oil (for frying)
1 pound jumbo or large shrimp, peeled and deveined***
FOR THE SAUCE (may be doubled):
1/4 cup mayonnaise
2 tablespoons honey (or to taste)
1 tablespoon canned sweetened condensed milk
1 tablespoon lemon juice (optional)

Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

Whip egg whites in a medium bowl until foamy. Stir in the rice flour until it has a pasty consistency.

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 (add shrimp individually to the oil). Remove with a slotted spoon and drain on paper towels.

In a medium serving bowl, stir together the mayonnaise, honey, sweetened condensed milk, and lemon juice (if using). Add shrimp and toss to coat with the sauce. (If desired, may be warmed in a saucepan before serving.)

Sprinkle the candied walnuts on top and serve.

*For crunchier walnuts, toast them with butter and brown sugar in a skillet on the stove or in the oven instead of boiling (or follow a recipe for candied walnuts).

**Cornstarch or flour (or half each) or packaged tempura batter mix may be substituted for the rice flour.

***Smaller shrimp or shrimp cut in pieces may be used.

Makes 4 servings
Adapted from source: Celle / All Recipes