You're going to want to try this - I won't have to order the Walnut Shrimp at PF Chang's anymore because I can make it myself. "Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts"
If served with rice I think that 4-5 large shrimp per person is enough. Recipe modified from Allrecipes.
1/2 cup water
1/2 cup white sugar
1/2 cup walnuts
1/4 cup mayonnaise
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
2 tablespoons lemon juice, then add to taste preferences.
1 egg white
1/2 cup corn starch
1 pound large shrimp, peeled and deveined
1 cup vegetable oil for frying
1. Prepare the Caramel Glaze by heating up 1/2 cup of water until it boils. Add in the sugar and keep stirring until it turns golden color. Add the walnut halves into the caramel. Lower the heat for another 1-2 minutes, then remove the walnuts and place them on a piece of parchment paper to dry. Make sure the walnuts are not sticking together. (DO NOT use regular paper towels as the walnut halves will stick to the paper.)
2. Whip egg whites in a medium bowl until foamy. Stir in the cornstarch until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the batter, and then fry in the hot oil until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
3.In a medium serving bowl, stir together the mayonnaise, honey, sweetened condensed milk and lemon juice. Taste, add lemon juice until the mayo taste diminishes. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.