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Honey Walnut Prawns




Source of Recipe


by Shanny, from SOAR


Recipe Introduction


Posted to SOAR by Stephen Ceideberg; February 17 1992. "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!"


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10128.2

List of Ingredients




1/2 cup Walnuts
5 cup Water
1 cup Sugar
2 cup Oil
16 medium prawns, peeled and cleaned
1/2 cup Cornstarch
1/2 cup Egg whites
2 tbsp Honey
3 tbsp Mayonnaise
1 tbsp Fresh lemon juice
1/2 tbsp Condensed milk
1/2 cup Oil

Recipe



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.