The question of authenticity is difficult because of regional variations. I would say that this recipe is not what I would prefer. It's too greasy and too sweet. My preferences run toward light, flavorful, subtleties, and this dish, as listed, does not fulfill that requirement. A far better method for treating shrimp in this manner is the standard wash of the walnuts in 1 cup of water and 1/3 cup of sugar. Forget the egg white batter--it brings the wrong texture to this dish. Instead, a very light egg wash with corn starch and panko is spot on, and the dip should be made minus the condensed milk with a very small touch of pressed garlic, so that you have what is essentially a very lightly touched aioli sauce with a honey sweetened linger on the palate. That's the way you improve on what has been lost in translation.
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The question of authenticity is difficult because of regional variations. I would say that...