CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
1/2 |
lb |
Small prawns; shelled |
1/2 |
ts |
Sugar |
1/2 |
ts |
Salt |
1/2 |
ts |
Vinegar |
1/2 |
ts |
White pepper |
1 |
oz |
Cooking wine |
1 |
|
Egg |
3 |
oz |
Corn starch |
6 |
c |
Oil for deep frying |
1 |
oz |
Condensed milk |
3 |
oz |
Low fat mayonnaise |
1/2 |
lb |
Honey walnuts; homemade or canned |
1/2 |
oz |
Sesame seeds |
INSTRUCTIONS
Clean and devein prawns. Use a dry towel to absorb all the water from the
prawns. In a bowl combine and mix sugar, salt, vinegar, white pepper, wine
and egg. Add prawns and marinate for about 10 to 15 minutes.<P>Remove
prawns to a clean bowl and batter them with cornstarch. Heat oil in a wok
and deep fry the prawns until light brown. Remove prawns to a clean bowl
and toss with condensed milk and mayonnaise mix. Place prawns on a platter
and top with sesame seeds. Surround the prawns with honey walnuts and
garnish with a fresh flower, orange slice and parsley.<P> Serves 4 as part
of a full-course meal.
By chef@epicurean.com on Jul 29, 1997
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Nov 21, 1997
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