We ate at a Chinese restaurant recently where they served gluten-free Walnut Shrimp. It was delicious, and our 18-year-old son said it was one of his favorite foods...ever! We decided to try to duplicate it, and I think we came pretty close. Since our son doesn't like walnuts, he ate the shrimp at the restaurant and picked off the walnuts. :) We decided to switch to cashews. Tasty!
1 egg white
1 teaspoon water
8 oz. raw shrimp
1/2 cup potato starch or cornstarch
1 1/2 tablespoons sweetened condensed milk
2 tablespoons mayonnaise
1 tablespoon honey
1/2 teaspoon lemon juice
2 tablespoons water
2 tablespoons sugar
1/3 cup cashews, chopped
Step 1: Pour egg white and water into clean plastic Ziploc-type bag. Add shrimp and knead plastic bag until shrimp is covered with egg. Pour cornstarch into pie plate. Using a slotted spoon, add shrimp and turn each shrimp until coated with cornstarch (or potato starch).
Step 2: Add olive oil to barely cover the bottom of a non-stick frying pan. Fry shrimp on both sides until shrimp turns pink and coating turns light brown. Sprinkle shrimp lightly with garlic salt and onion salt.
Step 3: Combine sweetened condensed milk, mayonnaise, honey, and lemon juice in a small bowl. Set aside.
Step 4: Bring water and sugar to a boil until sugar dissolves. Remove from heat. Add chopped cashews and stir to coat.
Step 5: Place shrimp on a serving dish. Drizzle sweetened condensed milk mixture over shrimp. Separate sugared cashews from liquid and sprinkle over shrimp.