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Title: HONEY-WALNUT PRAWNS
Categories: Chinese, Seafood, Ceideburg 2
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.
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