INGREDIENTS

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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