CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Grains, Eggs, Dairy |
Chinese |
Ceideburg 2, Chinese, Seafood |
4 |
Servings |
INGREDIENTS
1/2 |
c |
Walnuts |
5 |
c |
Water |
1 |
c |
Sugar |
2 |
c |
Oil |
16 |
|
Prawns, peeled and cleaned |
1/2 |
c |
Cornstarch |
1/2 |
c |
Egg whites |
2 |
T |
Honey |
3 |
T |
Mayonnaise |
1 |
T |
Fresh lemon juice |
1/2 |
T |
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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