Crispy Honey-Walnut Shrimp with Broccoli

1. Candy the Walnuts

In a small saucepan, heat some neutral oil over medium heat. Dissolve 2.5 tablespoons of sugar in 2.5 tablespoons of water along with 0.125 teaspoons of fine sea salt. Add 0.67 cups of large walnut halves and fry them for 3 to 4 minutes until they turn golden brown. Once fried, remove the walnuts and let them cool on parchment paper. Reduce the syrup in the pan for another 5 minutes until it thickens, then coat the walnuts in this syrup for a sweet, glossy finish.

2. Prepare the Shrimp

Make shallow cuts along the back of each shrimp to deepen the existing cuts. Toss the shrimp with 2 teaspoons of Shaoxing wine, 0.5 teaspoon of toasted sesame oil, 0.125 teaspoons of fine sea salt, and 0.125 teaspoons of white pepper powder. Once seasoned, dredge the shrimp in 0.33 cups of cornstarch to ensure an even coating.

3. Prepare the Sauce

In a microwaveable bowl, combine 2 tablespoons of sweetened condensed milk with 1 teaspoon of honey, 1 teaspoon of rice vinegar, and a pinch of fine sea salt. Microwave the mixture for 15 seconds, then stir in 0.25 cups of mayonnaise until smooth. Set the sauce aside.

4. Blanch the Broccoli

Bring a wok of water to a boil, adding 1 teaspoon of fine sea salt and 1 teaspoon of neutral oil to the water. Blanch the 8 ounces of broccoli crowns for 30 seconds, then transfer them to a bowl of cold water to stop the cooking process. Drain the broccoli and set it aside.

5. Fry the Shrimp

Heat enough neutral oil in a pan over medium-high heat for frying. Dredge the shrimp in cornstarch once more to ensure an extra crispy coating. Fry the shrimp for 2 to 3 minutes until they turn golden brown and crispy.

6. Assemble the Dish

Toss the fried shrimp with the prepared sauce until evenly coated. Arrange the blanched broccoli on a serving plate, then top it with the saucy shrimp. Finish the dish by sprinkling the candied walnuts over the top.