Honey Walnut Shrimp

1/2 cup chopped walnut pieces
1/4 cup sugar
1/2 pound medium to large shrimp
1 egg, lightly beaten
4 tablespoons cornstarch
1 1/2 tablespoons honey
3 tablespoons mayonnaise
3 3/4 teaspoons freshly squeezed lemon juice
3 tablespoons coconut milk
3 cups oil for deep-frying

Earlier in the day, boil the walnut pieces for 5 minutes. Drain well.

Spread the sugar on a piece of wax paper. Roll the walnut pieces in the sugar and allow to dry.

Peel and devein the shrimp. Wash and pat dry with paper towels.

Heat oil in a wok to 375 degrees F.

Meanwhile, mix the egg with the cornstarch to form a batter. Dip the shrimp into the egg batter. Deep-fry the shrimp until they turn golden brown. Remove from the wok with a slotted spoon and drain on paper towels. Cool.

Combine honey, mayonnaise, lemon juice and coconut milk. Mix in with the shrimp.

Serve on a platter with the sugared walnuts arranged around the shrimp.

Serves 2 as a main dish. Recipe may be doubled to serve 4.