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Honey-walnut Prawns

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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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