whole, shelled walnuts
raw large, raw shrimp, shelled, deveined and tails removed
peanut oil for frying
sweetened , condensed milk
Coarsely chop the walnuts. Don't make the pieces too small.
Heat butter in a small saucepan on medium-low heat until melted.
Add the walnuts and stir until they are completely coated with butter.
Once they are coated, turn the heat up to high and cook for 1 minute, stirring constantly.
Turn the heat back down to medium and sprinkle with the 2 T sugar while stirring to coat each walnut.
Cook for another 2 minutes stirring constantly. After 2 minutes, turn off the heat and set walnuts aside to cool.
In a large cup, mix together all the ingredients for the sauce. Set the mixture aside.
In a large bowl, mix together all the ingredients for the batter.
Once the batter is thoroughly mixed, add the shrimp and stir to coat each piece.
Leave the shrimp in the batter.until they are ready to go in the hot oil.
In a skillet, heat the oil on high
Once the oil is hot add the shrimp one at a time directly from the batter into the oil. Make sure to let the excess batter drip off before placing in the oil.
Cook 8-10 shrimp at a time so that the skillet is not crowded.
Cook the shrimp 2-3 minutes or until they are a light golden brown.
Remove them with a slotted spoon and place on a paper towel lined plate to drain.
Continue cooking in batches until all the shrimp is cooked.
Once all the shrimp is done, place in a large bowl. Add the walnuts and sauce and toss to coat.
You can add 1/2 cup sweetened coconut flakes if you like. Just add to the bowl for the final step.