Ingredients Jump to Instructions ↓

  1. 1/2 cup walnuts

  2. 5 cups water

  3. 1 cup sugar

  4. 2 cups oil

  5. 16 medium prawns -- peeled and cleaned

  6. 1/2 cup cornstarch

  7. 1/2 cup egg whites

  8. 2 tablespoons honey

  9. 3 tablespoons mayonnaise

  10. 1 tablespoon fresh lemon juice

  11. 1/2 tablespoon condensed milk

  12. 1/2 cup oil

Instructions Jump to Ingredients ↑

  1. Preparation : 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 platte


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