Cantonese Walnut Shrimp (He Tao Xia) — Honey Walnut Glaze

Place the walnut halves in a small saucepan and cover with cold water. Bring to the boil and simmer for 2 minutes to remove bitterness, then drain. Return the walnuts to the pan with the honey and 2 tablespoons of water over a medium heat. Stir continuously until the liquid reduces to a glaze and coats every walnut. Turn out onto a lightly oiled tray and separate the pieces. The walnuts are ready when the coating is dry, amber, and no longer tacky to the touch.

Combine the egg white, cornstarch, and salt in a bowl and whisk briefly to a smooth, loose paste. Add the prepared prawns and turn to coat evenly. Cover and refrigerate for a minimum of 30 minutes. The velvet marinade is ready when the coating clings to each prawn as a thin, opaque film.

In a small bowl, whisk together the Kewpie mayonnaise, condensed milk, and lemon juice in a 3:1:0.5 ratio until fully combined. The sauce is ready when it runs slowly off a spoon in a smooth, even ribbon — it must coat lightly and not clump. Set aside at room temperature.

Heat the oil in a wok or deep saucepan to 180 °C. Working in batches to avoid crowding, lower the velveted prawns into the oil. Fry for 60–90 seconds only. This step is where the dish lives or dies: the prawn must be just golden at the surface and barely cooked through — translucent at the very centre when lifted from the oil. A rubbery prawn cannot be recovered.

Drain the fried prawns briefly on a rack or paper. Transfer immediately to a large bowl and pour the mayo sauce over. Toss with a light hand until each prawn is evenly coated; no sauce should pool at the base of the bowl. Plate at once and arrange the candied walnuts alongside or scattered over. The walnuts are added at the last moment — they soften irreversibly if left in contact with the sauce.