Honey Walnut Shrimp

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1. Devein shrimp with tail off. Butterfly shrimp and remove guts. Pat dry. 2. Add egg white to the shrimp and mix with your hands to lightly coat the shrimp. 3. In a small bowl, add some mochiko powder. Add a littel bit of corn starch. 4. Dredge the shrimp in the powder mix and deep fry on each side, about 1 minute per side. Honey Sauce - 1/4 cup japanese mayo - 2 tablespoons of honey - 1 tablespoons of condensed milk - 1 tablespoon of lemon

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