Honey Pecan Shrimps

This is a crispy on the outside and soft and moist inside shrimps that is perfected with the enhance by the creaminess of the mayo and sweetness of the honey with a hint of tangy from the lemon juice. It one of those dish that just melts in your mouth and you can’t help but have more than one. I for one love this rich dish even though I feel very guilty stuffing my face in it. For this very reason I tried not to make it too often. In fact, I made only twice a year. One for Chinese New Year and another time around my eldest son birthday, because he just love it. He said that he can never have enough of it! Now that he moved out, I will have to make this more often to lure him to visit me. lol There not much preparation to this dish, only to coat it in flour, fry and coat it with real mayo and honey. A very simple dish to make, yet bursting with flavor that still linger even after you swallow it. It will leave a great impression if you aim to press your guest or your family once in awhile. It always did for me!

Ingredients:

1 Lb jumbo shrimps, peel and devein
½ Cup corn starch or rice flour or all purposed flour
2 Egg beaten
1 Tbsp of fresh squeezed lemon juice
3 Tbsp of real mayo
Salt to taste
1 Tbsp of condensed milk
1 Tbsp of honey or to sweetness taste
5 Tbsp of water
¼ Cup of sugar
½ Pecan (originally walnut is used)
Water

Methods:

1. Heat the flyer to hot or if using pot, heat enough oil to hot. About 2 cups of oil.
2. Bring a little water to boil and add the pecan. Cook for a minute remove. Strain out the water and set aside.
3. Peel and devein shrimps then clean it and set aside.
4. In a mixing bowl beat egg together to blend.
5. In another bowl place the corn starch flour and set aside.
6. Dip the shrimp into the egg and let it sit for ten minutes.
7. Now drain the eggs out and dip the shrimps into the flour and coat well. Divided it into three to four batches.
8. Place in the hot oil and cook until shrimp turn pink and fully cook. About 3-5 minutes. Remove and set on towel to take the oil out and makes it crispy.
9. Do this to until all the shrimps is cook.
10. Now while your last batch of shrimps is being cook, mix all the ingredients together such as the mayo, lemon juice, honey and condensed milk and salt to taste. Set aside.
11. In a small non stick pot, heat the water and sugar until boil. When it boil lower the heat to medium and stir until it turn amber and slightly thicken.
12. Remove from the heat add the pecan to sugar coat it.
13. Now add the cook shrimps to the mayo sauce and toss a couple of time to couple it completely.
14. Serve hot and garnish with the sweet pecan.