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1
Cook shrimp in boiling water 5 to 10 seconds.
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2
Place in colander and rinse with cold water.
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3
Sprinkle shrimp with water chestnut starch.
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4
Mix to coat evenly.
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5
Heat large wok and add enough vegetable oil to fry shrimp.
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6
Heat oil to 300 degrees.
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7
When oil is very hot, add starched shrimp and fry 2 minutes.
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8
With slotted spoon, remove shrimp for 30 seconds, then return to oil and fry for another minute.
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9
When done, remove and let drain on paper toweling.
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10
In large bowl, mix mayonnaise, coconut juice and lemon juice.
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11
Place shrimp in bowl and mix with sauce.
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12
Prepare honey walnuts as follows and set aside: Bring small pan of water to boil.
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13
Add nuts and cook 5 minutes.
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14
Drain nuts and return to pan.
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15
Add honey and cook over low heat, stirring occasionally, until nuts are well coated, about 2 minutes.
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16
set aside until called for.
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17
Divide cooked broccoli or lettuce leaves among 4 serving dishes.
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18
Place honey walnuts on side.
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19
Remove shrimp from sauce with slotted spoon and place over broccoli or lettuce.
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20
Sprinkle with sesame seeds.
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21
Circle with honey walnut halves, sliced strawberries and sliced kiwi, if desired.
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22
Notes: Coconut juice is available at Asian food stores and some supermarkets.
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23
If using broccoli, boil 3 minutes or until tender.
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24
If not possible to get water chestnut starch use corn or potato starch as a substitute.
