| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Appetizers | 8 | Servings |
INGREDIENTS
| 4 | c | Water |
| 12 | oz | Walnuts; freshly shelled |
| 1 1/2 | oz | Sugar |
| 6 | tb | Water; (to make sugar glaze) |
| 3 1/2 | c | Peanut oil |
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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