Honey-walnut prawns

Yield: 4 Servings

Ingredients:

1/2 c Walnuts
5 c Water
1 c Sugar
2 c Oil
16 md Prawns peeled and cleaned
1/2 c Cornstarch
1/2 c Egg whites
2 tb Honey
3 tb Mayonnaise
1 tb Fresh lemon juice
1/2 tb Condensed milk
1/2 c Oil

Instructions:

Here's a goody. I normally shy away from Western influenced Chinese recipes and would never have fixed this one on my own. It calls for such non-Chinese things as milk and mayonnaise. My room mate fixed it the other night though and it was excellent. He was trying to duplicate a dish that he and his date had at a Chinese place a while back and apparently this is almost it. Laurie suggested it would be closer to the restaurant dish by just dusting the shrimp with cornstarch rather than making a batter. I imagine that it would be good either way. It certainly is good this way! Rinse walnuts then boil in 5 cups water continually changing water until clear. When clear boil with sugar until sugar dissolves. Heat 2 cups oil until almost smoking then deep-fry walnuts until they're shiny and brown no longer golden. Remove walnuts to cookie sheet let cool. Mix cornstarch and egg whites together to form a thick sticky texture and mix well with prawns. Set aside. Mix honey mayonnaise lemon juice and condensed milk in a medium bowl until smooth. Heat oil until boiling then deep fry prawns until golden brown. Drain then fold in honey-mayonnaise mixture. mix well sprinkle with walnuts and arrange on platter. Serves 4 to 6. Daily Review (Hayward CA) 2/5/92. Posted by Stephen Ceideberg; February 17 1992.