Honey Walnuts "Tim Hop Toh"

INGREDIENTS

INSTRUCTIONS

Bring 4 to 5 cups water to a boil in a wok. Place walnuts in boiling water
for 5 minutes to remove bitter taste. Remove from water and drain, then run
cold water over walnuts. Drain again, then place back in the wok with
another 4 cups water. Bring to a boil and cook for another 5 minutes.
Repeat draining process. Set aside and let drain. Wash wok. Add 6
tablespoons water and bring to a boil. Then add sugar, constantly stirring.
Let boil for 1 minute. Add walnuts. Stir until walnuts are coated with
sugar and remaining liquid in wok has evaporated. Remove walnuts and set
aside. Wash wok with extremely hot water to remove sugar. Dry. Place peanut
oil in wok. Bring to a boil (look for a wisp of white smoke), then add
walnuts. Fry for 4 to 5 minutes, until walnuts turn golden brown.
NOTES : Honey walnuts can be frozen for 3 to 4 weeks. Use these in "Walnut
Prawns" and as appetizers.
Recipe by: The Chinese Banquet Cookbook
Posted to MC-Recipe Digest by Heather Price <raprice@ibm.net> on Feb 26,
1998

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