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1
The the walnuts:
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2
Prepare a piece of parchment paper or lightly grease a baking sheet. Set aside.
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3
Combine water and sugar in a saucepan. Bring to a boil. Stir until the sugar is dissolved. Add in the walnuts, stirring constantly. Cook for 5-10 minutes or until thickened. Place the walnuts on the parchment paper or baking sheet. Separating them carefully. Allow them to cool fully.
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4
An alternative to this is to simply toss the walnuts in a skillet with some white sugar and heat over medium-high heat, tossing constantly until the sugar is melted and caramelized.
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5
For the sauce:
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6
Whisk this together over a low heat until warm. You want a very pale yellow color, if the color is too pale, add a dash more tumeric. Remove from heat.
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7
The the shrimp:
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8
Clean and dry shrimp well.
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9
Whisk egg whites lightly in a bowl, add the shrimp and coat well.
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10
Combine the flour and cornstarch with some salt and pepper. Dredge the shrimp.
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11
Fry shrimp in hot oil, 3-5 minutes until the breading is golden and the shrimp are pink. Fry only a couple shrimp at a time, transferring to a paper towel to drain. Continue until all the shrimp are cooked.
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12
Toss the shrimp and honey dew and/or cantaloupe melon balls in the warm sauce. Top with candied walnuts and a light sprinkling of coconut. Serve over rice!
