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Honey-walnut Prawns

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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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