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Honey Walnut Prawns
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Chinese dish with Western flair ie. includes ingredients such as milk and mayonnaise


Serves/Makes:4 or more

  • 1/2 cup (125 ml) walnuts
  • 5 cups (1175 ml) water
  • 1 cup (225 ml) sugar
  • 2 cups (475 ml) oil
  • 16 medium prawns, peeled and cleaned
  • 1/2 cup (125 ml) cornstarch
  • 1/2 cup (125 ml) egg whites
  • 1/2 cup (125 ml) oil
  • Honey Mayonnaise:
  • 2 tbsp (30 ml). honey
  • 3 tbsp (45 ml). mayonnaise
  • 1 tbsp (15 ml). fresh lemon juice
  • 1/2 tbsp (7 ml). condensed milk
  • Rinse walnuts; then boil in 5 cups (1175 ml) water, continually changing water until clear
  • When clear, add sugar and boil until sugar disolves.
  • Heat 2 cups (475 ml) oil until almost smoking.
  • Deep fry walnuts until they are shiny and brown (no longer golden).
  • Remove walnuts to cookie sheet and let cool.
  • Mix cornstarch and egg whites together to form thick, sticky texture.
  • Mix well with prawns and set aside.
  • Mix honey, mayonaise, lemon juice and condensed milk in a medium bowl until smooth.
  • Heat 1/2 cup (125 ml) oil to boiling point and deep fry prawns until golden brown.
  • Drain, and then fold in honey-mayonnaise mixture.
  • Arrange on platter.
This is an absolutely luscious dish. You could, as the Chinese often do, just dust the prawns with cornstarch rather than making a batter.

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