Honey-Walnut Prawns

Servings: 4
Ingredients:

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.