Bánh Xèo (Vietnamese Crêpes)

Ingredients

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• 1 cup water
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• ⅔ cup white sugar
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• ½ cup walnuts
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• 4 large egg whites
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• ⅔ cup mochiko (glutinous rice flour)
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• 1 cup vegetable oil for frying
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• 1 pound large shrimp, peeled and deveined
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• ¼ cup mayonnaise
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• 2 tablespoons honey
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• 1 tablespoon canned sweetened condensed milk
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Stir water and sugar together in a small saucepan over high heat. Bring to a boil and add walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
3. 3
   Whip egg whites in a medium bowl until foamy. Stir in mochiko until it has a pasty consistency.
4. 4
   Heat oil in a heavy deep skillet over medium-high heat. Dip shrimp in mochiko batter, then fry in batches in hot oil until golden brown, about 5 minutes.
5. 5
   Remove with a slotted spoon and drain on paper towels.
6. 6
   Stir together mayonnaise, honey, and sweetened condensed milk in a medium serving bowl.
7. 7
   Add fried shrimp and toss to coat with sauce. Sprinkle candied walnuts on top and serve.