Honey Walnut Shrimp.

Success! Honey Walnut Shrimp is a dish I crave when I'm pregnant. I've tried my hand at different variations of this recipe, but have had disastrous results. Last night, I finally made some that turned out wonderful.

Honey Walnut Shrimp 

Serves 4

• 1 lb large shrimp, peeled and deveined
  
• 1 Tbsp white wine
  
• 1/4 tsp white pepper
  
• 1 egg white
  
• 1/2 tsp salt

• cornstarch
  
• canola oil

Sauce:

• 1/4 C mayonnaise 
  
• 2 tsp honey
  
• 2 tsp rice vinegar
  
• 1/4 tsp salt

Honey walnuts:

• 1 C walnuts 
  
• 3 tsp honey
  
• 1 tsp water

• cilantro
  
• toasted sesame seeds

Preheat oven to 300 degrees. Beat egg white till foamy. Mix rice wine, white pepper and salt to egg white. Toss shrimp in mixture. Let shrimp rest in refrigerator for 30 minutes.

For honey walnuts, mix the honey with water. Place walnuts of a baking sheet, bake 15 minutes. Cool.

To make the honey mayo sauce,  whisk mayonnaise, honey, vinegar and salt. 

Heat oil to 350 degrees in shallow pan. While heating, take marinated shrimp and coat with cornstarch. Fry shrimp, about 1 minute in each side. Toss shrimp with honey sauce mixture. Add honey walnuts, cilantro and toasted sesame seeds. Serve with rice.