Honey-Walnut Prawns

Recipe Ingredients

1/2 cup	118ml	Walnuts
5 cups	1185ml	Water
1 cup	198g / 7oz	Sugar
2 cups	474ml	Oil
16 cups	3792ml	Prawns - peeled and cleaned (medium)
1/2 cup	31g / 1.1oz	Cornstarch
1/2 cup	99g / 3.5oz	Egg whites
2 tablespoons	30ml	Honey
3 tablespoons	45ml	Mayonnaise
1 tablespoon	15ml	Fresh lemon juice
1/2 tablespoon	7.5ml	Condensed milk
1/2 cup	118ml	Oil

Recipe Instructions

Here's a goody. I normally shy away from Western influenced Chinese recipes and would never have fixed this one on my own. It calls for such non-Chinese things as milk and mayonnaise. My room mate fixed it the other night though, and it was excellent.

He was trying to duplicate a dish that he and his date had at a Chinese place a while back and apparently, this is almost it.

Laurie suggested it would be closer to the restaurant dish by just dusting the shrimp with cornstarch rather than making a batter.

I imagine that it would be good either way. It certainly is good this way! Rinse walnuts, then boil in 5 cups water, continually changing water until clear. When clear, boil with sugar until sugar dissolves.

Heat 2 cups oil until almost smoking, then deep-fry walnuts until they're shiny and brown, no longer golden. Remove walnuts to cookie sheet, let cool. Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with prawns. Set aside.

Mix honey, mayonnaise, lemon juice and condensed milk in a medium bowl until smooth.

Heat oil until boiling, then deep fry prawns until golden brown.

Drain, then fold in honey-mayonnaise mixture. mix well, sprinkle with walnuts, and arrange on platter.

Source:
Linda Burum, Asian Pasta

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