SWEET WALNUTS AND PRAWNS

FOR THE STEAMED RICE:
2 2/3 cups water
1 tsp salt
1 1/3 cups long-grain white rice (makes about 4 cups cooked)
FOR THE SWEET WALNUTS:
1 cup water
1 cup sugar
1 1/2 cup California walnuts, in large pieces
FOR THE SHRIMP AND SAUCE:
3/4 cup mayonnaise
2 Tbsp light corn syrup
3 Tbsp cream-style horseradish
1 lb shrimp (about 20 large shrimp), cooked, shelled, and deveined

TO PREPARE THE STEAMED RICE:
Using a deep heavy-bottomed pot, bring the 2 2/3 cups water and salt to a boil. Add the rice slowly so the boiling doesn't stop. Cover and simmer for 20 minutes without stirring or removing the cover. The rice should be just soft and the water absorbed.

TO PREPARE THE SWEET WALNUTS:
While the rice is simmering, preheat the oven to 350 degrees F.

Put the 1 cup water and sugar in a heavy-bottomed saucepan and bring it to a boil. Add the walnuts and simmer for about 4 minutes. Drain and add the walnuts in a single layer on a baking sheet.

Put in the oven and roast for about 5 or 6 minutes. Watch carefully so the walnuts don't brown--you just want to dry them out. Remove from the oven and set aside.

TO PREPARE THE SHRIMP AND SAUCE:
Mix the mayonnaise, corn syrup, and horseradish together in a large bowl, stir until smooth and well blended, and set aside.

Bring a pot of water to a boil, drop the shrimp in and let simmer for about 30 seconds, just long enough to heat the shrimp through.

Drain the shrimp and quickly stir them into the horseradish sauce coating them on all sides.

TO SERVE:
Fluff up the rice with a fork. Serve the shrimp with the sweet walnuts on top and rice on the side. This dish is good served warm or at room temperature. Refrigerate after one hour for safe storage.

Servings: 4