Honey Walnut Prawns
Ingredients| 1/2 cup walnuts |
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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.
Serves 4 to 6.
Daily Review, (Hayward, CA) 2/5/92.
Posted by Stephen Ceideberg; February 17 1992.
Servings: 4
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