3 tablespoons water
In a small saucepan, melt the butter over medium heat. Stir in the mayonnaise and sugar until combined. Stir in the condensed milk and cook until the sugar dissolves and the mixture forms a smooth sauce. Thin with the water, or to desired consistency. Remove from heat and set aside. This makes about three-fourths cup sauce. The sauce will keep, covered and refrigerated, for 1 week.
Shrimp and assembly
1 cup cornstarch
20 medium (26 to 30 shrimp per pound) shrimp, peeled and deveined
Canola oil for frying
Toasted sesame seeds, garnish
Orange slices, garnish
1. Place the cornstarch in a medium bowl. Toss the shrimp in the cornstarch to completely coat (you may not use all of the cornstarch), then set aside.
2. Add enough oil in a large saucepan to fill it by two-thirds and heat it until a thermometer inserted reads 350 degrees. Fry the shrimp until the coating is crisp and the shrimp are cooked through and pink, about 1 to 2 minutes. Drain the shrimp and discard the oil, or save it for another use.
3. Heat a large wok or nonstick pan over high heat until hot. Add the sauce (it should heat and bubble very quickly), then quickly toss in the fried shrimp and nuts. Cook just until coated and heated through, about 1 minute. Immediately remove from heat.
4. Using a slotted spoon, divide the shrimp and walnuts between 2 plates, and spoon over sauce to taste, if desired. Garnish each serving with toasted sesame seeds and orange slices. Serve immediately.
Each serving: 1,031 calories; 32 grams protein; 93 grams carbohydrates; 2 grams fiber; 61 grams fat; 8 grams saturated fat; 273 mg. cholesterol; 76 grams sugar; 388 mg. sodium.