Instructions: Cook shrimp in boiling water 5 to 10 seconds. Place in colander and rinse with cold water. Sprinkle shrimp with water chestnut starch. Mix to coat evenly.

Heat large wok and add enough vegetable oil to fry shrimp. Heat oil to 300 degrees.

When oil is very hot, add starched shrimp and fry 2 minutes. With slotted spoon, remove shrimp for 30 seconds, then return to oil and fry for another minute.

When done, remove and let drain on paper toweling.

In large bowl, mix mayonnaise, coconut juice and lemon juice. Place shrimp in bowl and mix with sauce. Prepare honey walnuts and set aside.

Divide cooked broccoli or lettuce leaves among 4 serving dishes. Place honey walnuts on side. Remove shrimp from sauce with slotted spoon and place over broccoli or lettuce. Sprinkle with sesame seeds. Circle with honey walnut halves, sliced strawberries and sliced kiwi, if desired.

Makes 4 servings.

Notes:
Water chestnut starch is available at The Asian Mart on N. Old World 3rd St.

Coconut juice is available at Asian food stores and some supermarkets.

If using broccoli, boil 3 minutes or until tender.

Honey walnuts:
Bring small pan of water to boil. Add nuts and cook 5 minutes. Drain nuts and return to pan. Add honey and cook over low heat, stirring occasionally, until nuts are well coated, about 2 minutes.

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