Leftover batter may be reserved for other vegetables such as red bell pepper strips, zucchini spears, steamed broccoli florets, or very thinly sliced sweet potato. Batter and fry in batches until crisp and cooked through, 3 to 5 minutes. Drain on paper towels and season with salt.
- Total Time:
- Servings: 6
- 3 tablespoons granulated sugar
- 1/2 cup walnuts (about 2 ounces)
- Coarse salt
- 1/3 cup mayonnaise
- 1 tablespoon honey
- 3/4 teaspoon sriracha
- 1 1/2 teaspoon freshly squeezed lemon juice, plus wedges for serving
- Safflower oil, for frying
- 1 large egg yolk
- 1 1/2 cups cold club soda
- 1 1/4 cups rice flour or 2 1/4 cups cornstarch
- 1 1/2 pound large shrimp, peeled and deveined, tail on
- Steamed broccoli florets, for serving
Combine sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium heat; cook, undisturbed, until light golden, about 5 minutes. Add walnuts; cook, stirring, until deep golden, about 1 minute. Transfer to a parchment-lined baking sheet in a single layer. Season with salt. Let cool completely while preparing the shrimp.
Meanwhile, in a large bowl, whisk mayonnaise, honey, sriracha, and lemon juice; season with salt.
Heat 2 inches safflower oil to 375 degrees over medium heat in a heavy-bottomed pot or deep skillet. In a separate large bowl, whisk together egg yolk, club soda, and 1/2 teaspoon salt. Gently stir in rice flour. Season shrimp with salt. Holding each by the tail, dip shrimp in batter one at a time and fry in small batches until crisp, 1 to 2 minutes. Remove with slotted spoon. Drain on paper towels. (Allow oil to return to 375 degrees between batches.)
Transfer shrimp to bowl with mayonnaise mixture. Toss to coat. Stir in walnuts. Serve immediately with lemon wedges over a bed of fresh steamed broccoli.