Title: Honey-Walnut Prawns
Categories: Chinese Seafood Ceideburg
Yield: 4 Servings

1/2	c	Walnuts
5	c	Water
1	c	Sugar
2	c	Oil
16	md	Prawns, peeled and cleaned
1/2	c	Cornstarch
1/2	c	Egg whites
2	tb	Honey
3	tb	Mayonnaise
1	tb	Fresh lemon juice
1/2	tb	Condensed milk
1/2	c	Oil

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.

previous

next