| 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 |
lg |
Egg Yolk |
|
|
Salt |
|
|
Dash Of Pepper |
| 1 |
c |
Cornstarch |
| 3 |
c |
Vegetable Oil |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
ts |
Sugar |
| 3 |
ts |
Water |
| 5 |
oz |
Sweet Walnuts (Glazed |
|
|
Walnuts Available in |
|
|
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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