Personal Shopper

• 2.33 cups neutral oil
• 20 walnut halves
• 1.33 tablespoons water
• 1.33 tablespoons granulated sugar
• 0.08 teaspoon salt
• 0.17 cup mayonnaise
• 2 tablespoons sweetened condensed milk
• 0.17 teaspoon rice vinegar
• 1.33 teaspoons honey
• 0.08 teaspoon salt
• 0.67 pound large shrimp
• 0.22 cup cornstarch
• 5.33 ounces broccoli
• 0.67 teaspoon oil
• 0.67 teaspoon salt

Steps

1. Heat a few inches of oil in a small pot so it’s deep enough to submerge a whole shrimp; when the oil reaches 325°F/160°C, fry the walnuts for about 4 minutes until golden brown.
2. While the oil is heating, pour 2 tablespoons water, granulated sugar and a pinch of salt into a small saucepan over low heat to make a simple syrup; stir occasionally and reduce for 3 to 5 minutes; once walnuts are done, scoop them out and transfer to the saucepan with the simple syrup.
3. Continue stirring the walnuts in the simple syrup over medium-low heat until there is no remaining liquid and the syrup completely coats the walnuts without dripping off; transfer to a parchment-lined sheet pan, spreading them out so they are not touching.
4. Combine the mayonnaise, condensed milk, rice vinegar, honey (if using), and salt in a small bowl and stir until smooth; set aside at room temperature.
5. Prepare the cleaned shrimp by making deeper cuts on the back so they get a nice coating and open up when fried.
6. Dredge the shrimp lightly in cornstarch and set aside; keep remaining cornstarch handy to lightly dredge again before frying.
7. Bring a pot of water to a boil for the broccoli; add 1 teaspoon salt and 1 teaspoon oil to the pot; blanch broccoli florets for 30 seconds, immediately transfer to a bowl of cold water for 10 to 15 seconds, drain, and arrange around the perimeter of a serving plate.
8. Bring the frying oil (the same oil used for the walnuts) up to 350°F/175°C; dredge the shrimp a second time in the remaining cornstarch and drop the shrimp one at a time into the oil in quick succession in batches so they don’t stick together.
9. Fry the shrimp in batches until golden brown, about 2 to 3 minutes, gently rolling them in the oil so they fry evenly.
10. Transfer the fried shrimp to a large stainless steel mixing bowl; when all shrimp are fried, pour the creamy sauce on top and gently toss the shrimp in the sauce until coated.
11. Pour the sauced shrimp onto the plate lined with warm broccoli, sprinkle with the candied walnuts, and serve.