1/3cupdiced mangoskin removed, dice flesh of mango
For the Shrimp:
12large raw shrimppeeled, deveined and tails off
2dashes ground black pepper
¼cupdiced mangoskin removed, dice flesh of mango
¾cupcanola oilamount may vary depending on the size of pan used
3tablespoonsdiced green onionincluding the green part (for garnish)
1tablespoonsmall strips of orange peelfor garnish
For the Candied Walnuts:
Heat a medium size non-stick pan on medium heat and add water. Add sugar and stir. Continue to stir until the sugar dissolves.
When the water starts to boil, add the walnuts and stir. Let cook while stirring until the liquid starts to reduce (about 6 minutes).
Using a slotted spoon, strain the liquid from the nuts, and transfer the walnuts to a parchment paper-lined sheet pan or plate. Let cool for 15 minutes.
For the Mango and Orange, Honey Shrimp Sauce:
In a small bowl, add the mango, orange juice, honey and mayonnaise. Whisk together. Cover with plastic wrap and set aside in the refrigerator.
For the Shrimp:
In a medium size bowl, add ice water, flour and egg. Whisk together. Add the mango and mix together. Set aside for a moment.
To both sides of the shrimp, add salt and pepper. Lightly sprinkle cornstarch on both sides of the shrimp.
Heat a large skillet on medium heat and add canola oil. Drop a tiny bit of flour in the oil and when it bubbles, dip the shrimp in the batter and carefully add the shrimp to the pan (about 4 or 5 shrimp). Cook in small batches so not to overcrowd the pan.
When the bottom sides of the shrimp turn a golden color, using tongs carefully turn them over to the other side. If the oil starts to get too hot, turn the heat down right away.
When both sides of the shrimp are a golden color and the shrimp are thoroughly cooked, transfer them to a paper towel-lined plate. Repeat the process with the remaining shrimp.
Stir the mango and orange honey sauce. Dip the shrimp and candied walnuts into the sauce. Coat all sides of the shrimp and walnuts.
Serve the shrimp and walnuts right away over warm rice and garnish with small strips of orange peel and diced green onions.