| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables, Grains | Hong Kong | Shellfish | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Fresh Prawns, Shrimp In |
| The Shell, Approx. 32 | ||
| 1 | Egg Yolk | |
| Salt | ||
| Dash Of Pepper | ||
| 1 | c | Cornstarch |
| 3 | c | Vegetable Oil |
| 1/2 | c | Mayonnaise |
| 1/2 | t | Sugar |
| 3 | t | Water |
| 5 | oz | Sweet Walnuts, Glazed |
| Walnuts Available in | ||
| Chinese Markets), Chinese Markets |
INSTRUCTIONS
Shell, devein, and rinse prawns. Pat dry with paper towels. Combine egg yolk, 1/4 tsp salt and pepper. Mix with the cornstarch. Dip prawns in the batter. Heat the oil in a deep skillet or wok to 350 degrees F. Add prawns one by one, a few at a time and deep fry for 3 minutes. Remove with a strainer and drain on paper towels. Pour the oil out of the pan. Add mayonnaise, 1/4 tsp salt, sugar and water. Stir well. Add prawns and stir-fry for a few seconds. Place the prawns in the center of a platter and surround with sweet walnuts. PREPARATION TIME: 20 Minutes COOKING TIME: 15 Minutes Editor's Note: If you do not have a deep-fat frying thermometer, check the temperature of the oil by throwing in a 1-inch cube of bread. Bread should turn golden brown in approximately 60 seconds. From The Hong Kong Flower Lounge Restaurant. Proprietor Alice Wong. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1698
Calories From Fat: 1542
Total Fat: 174.5g
Cholesterol: 53.8mg
Sodium: 286.6mg
Potassium: 11mg
Carbohydrates: 37g
Fiber: <1g
Sugar: 2.4g
Protein: 1g