Ingredients

For the walnuts:

• 3 tablespoons honey
• 2 teaspoons vegetable or canola oil
• 1 teaspoon white sesame seeds
• 1 pinch kosher salt
• 1 cup walnut halves

For the sauce:

• 1/4 cup mayonnaise
• 2 teaspoons sweetened condensed milk
• 1 teaspoon freshly squeezed lemon juice or rice vinegar

For the shrimp:

• 1 pound raw large shrimp (21 to 25 per pound), thawed if frozen, peeled and deveined
• 2 cups vegetable or canola oil, for frying
• 1/4 teaspoon kosher salt
• 1/4 cup cornstarch
• 1/2 teaspoon white sesame seeds

Make the walnuts:

1. Line a large plate (what you will serve the shrimp on) with parchment paper.
2. Heat 3 tablespoons honey, 2 teaspoons vegetable oil, 1 teaspoon white sesame seeds, and 1 pinch kosher salt in a medium nonstick frying pan over medium-low heat, stirring to combine, until simmering. Stir in 1 cup walnut halves and cook, stirring often, until the glaze thickens and coats the nuts evenly, and the walnuts have darkened slightly in color, 4 to 5 minutes.
3. Transfer to the parchment and arrange into a single layer. Let cool while you prepare the sauce and shrimp.

Make the sauce:

1. Stir 1/4 cup mayonnaise, 2 tablespoons sweetened condensed milk, and 1 teaspoon lemon juice together in a medium bowl.

Make the shrimp:

1. Pat 1 pound raw large peeled and deveined shrimp dry with paper towels. Slice all the way down the back of each shrimp halfway through to help the shrimp form their signature flowery curls during frying. This is best done by laying each shrimp on one side on a cutting board and running a sharp knife down the back, being careful not to completely sever the halves.
2. Heat 2 cups vegetable oil in a medium or large saucepan over medium-high heat until 350ºF. Meanwhile, line a baking sheet with a wire rack or paper towels. Toss the shrimp and 1/4 teaspoon kosher salt together in a large bowl. Add 1/4 cup cornstarch and toss again until evenly coated.
3. Fry the shrimp in 2 batches: Remove the shrimp from the cornstarch one at a time and shake off any excess cornstarch. Add to the hot oil and fry, stirring halfway through, until just cooked through and crispy (they will not brown much), 2 to 2 1/2 minutes total. Using a slotted spoon or spider, transfer to the rack.
4. Transfer the shrimp to the sauce and toss until well-coated. Transfer the walnuts from the parchment to the plate underneath it, separating any walnuts that are stuck together with your hands. Top with the shrimp and sprinkle with 1/2 teaspoon white sesame seeds.

Recipe Notes

Make ahead: The walnuts can be candied up to 1 day ahead, cooled, and stored in an airtight container at room temperature. The sauce can be made up to 1 day ahead and refrigerated in an airtight container. Let come to room temperature and stir if needed to recombine before using.

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.