Honey Walnut Shrimp

Pour 3 to 4 cups of neutral oil into a small, heavy pot so the shrimp can be fully submerged when frying. Heat the oil to 325°F (160°C), then add the walnut halves and fry for about 4 minutes, or until lightly golden. Remove with a slotted spoon and drain well.

While the oil heats, combine the water, sugar, and a pinch of salt in a small saucepan over low heat. Cook for 3 to 5 minutes, stirring occasionally, until the sugar dissolves and forms a light syrup.

Add the fried walnuts to the syrup and cook over medium-low heat, stirring constantly, until the liquid evaporates and the walnuts are evenly coated in a thin candy shell. Spread them on a parchment-lined tray in a single layer and let them cool completely.

In a small bowl, stir together the mayonnaise, sweetened condensed milk, rice vinegar, honey, and the remaining salt until smooth. Set the sauce aside at room temperature.

Pat the shrimp dry. If needed, deepen the slit along the back of each shrimp slightly so they open up nicely and hold the coating better during frying.