Description:

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

Source:

Charli

Serves/Makes:4 or more

Ingredients

• 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

Preparation

• 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.

Comments

This is an absolutely luscious dish. You could, as the Chinese often do, just dust the prawns with cornstarch rather than making a batter.