Honey Shrimp with Walnuts

Ingredients:

• 1 cup walnut halves or large pieces (about 100 g)
• 0.5 cup mayonnaise
• 2 tbsp. condensed milk with sugar
• 2 tbsp. l. pineapple juice
• 1 tbsp. honey
• 2 tsp white distilled vinegar
• 450 g very large shrimp (U 16-20), peeled and deveined
• 2 medium heads broccoli, about 1 lb (450 g), cut into florets; stems trimmed and cut into small pieces
• Canola oil, for frying (about 3 cups)
• 1/3 cup sugar
• 1/4 cup cornstarch
• Special equipment: deep fat thermometer

Preparation:

1. Fill a medium saucepan halfway with water and bring to a boil over high heat. Add the walnuts and return the water to a full boil. Boil for 3 minutes. Drain the walnuts in a colander and shake off excess water. Transfer the blanched walnuts to a paper towel-lined plate, spreading them out in an even layer, and let them dry for 10-15 minutes.
2. Meanwhile, in a large bowl, combine the mayonnaise, condensed milk, pineapple juice, honey, vinegar, and a pinch of salt. Set aside.
3. Butterfly the shrimp: place one on a cutting board and use a small knife to cut along the back from top to tail, cutting deeply but not all the way through. Press the cut shrimp down to open it slightly. Transfer to a plate lined with paper towels and repeat with the remaining shrimp. Sprinkle with a pinch of salt and set aside.
4. Rinse the nut pan and fill it halfway with water. Generously salt the water, as you would for pasta. Bring to a boil over high heat. Add the broccoli and blanch until bright green, about 2 minutes. Drain in a colander and shake off excess water. Arrange the broccoli on a serving platter in a ring, tucking the stems under the florets. Set aside.
5. Fill a wok or cauldron with about 5-7 cm of vegetable oil. Place over medium heat and heat to 175°C (350°F) on a deep-fry thermometer.
6. While the butter is heating, pour 1/3 cup of water into a small saucepan, add the sugar, and bring to a boil. Remove from heat and stir until the sugar is completely dissolved. Set aside.
7. Once the oil reaches 175°C (350°F), reduce the heat to medium and add the blanched walnuts. Toast until golden brown, about 2 minutes (don't let them darken too much, or they'll become bitter). Transfer them with a slotted spoon to a paper towel-lined plate and turn off the heat. Sprinkle the walnuts lightly with salt.
8. Place a wire rack on a baking sheet. Add the toasted walnut pieces to the sugar syrup in the pan and stir to coat. Using a slotted spoon, transfer the walnuts to the rack and let them dry slightly and set, about 5 minutes.
9. Place the oil over medium-high heat and heat to 350°F (175°C). Place the shrimp in a medium bowl. Sprinkle with cornstarch and toss until each shrimp is completely coated. Shake off any excess cornstarch.
10. Once the oil is hot, add the shrimp (cook in two batches if necessary) and fry until they turn orange-pink and are almost translucent, about 3 minutes (see Note). When the shrimp are done, they will float to the surface, and the oil will bubble less. Using a slotted spoon, transfer the fried shrimp to the bowl with the mayonnaise dressing. Toss to coat completely.
11. Place the shrimp in the center of the broccoli ring. Drizzle the remaining sauce over the broccoli florets and shrimp. Sprinkle with candied walnuts. Serve immediately.
    
    Note
    
    If you have small shrimp, you'll need to adjust the cooking time and amount of cornstarch. For U-size shrimp (21-25 cm), add less than 1/3 cup of cornstarch and fry for 2-3 minutes. For U-size shrimp (31-40 cm), add 1/3 heaping cup of cornstarch and fry for 1-2 minutes.