| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Eggs, Dairy | Chinese | Chinese, Seafood, Ceideburg 2 | 4 | Servings |
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 |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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