Honey-Walnut Prawns (Batter-Fried Shrimp Honey Mayonnaise Sauce and Caramelized Walnuts)
Source: Daily Review, Hayward, CA, 2/5/92
Servings: 4 to 6.
1/2 cup walnuts
5 cups water
1 cup sugar
2 cups oil
16 medium prawns, peeled and cleaned
1/2 cup cornstarch
1/2 cup egg whites
2 tbsp honey
3 tbsp mayonnaise
1 tbsp fresh lemon juice
1/2 tbsp sweetened condensed milk
1/2 cup oil
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.
"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!" - Stephen Ceideberg; February 17 1992
Source: Daily Review, Hayward, CA, 2/5/92
Servings: 4 to 6.
1/2 cup walnuts
5 cups water
1 cup sugar
2 cups oil
16 medium prawns, peeled and cleaned
1/2 cup cornstarch
1/2 cup egg whites
2 tbsp honey
3 tbsp mayonnaise
1 tbsp fresh lemon juice
1/2 tbsp sweetened condensed milk
1/2 cup oil
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.
"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!" - Stephen Ceideberg; February 17 1992
MsgID: 1411239
Shared by: Dianne, CA
In reply to: ISO: Chinese Restaurant Lemon, Walnut Shrimp
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Dianne, CA
In reply to: ISO: Chinese Restaurant Lemon, Walnut Shrimp
Board: Copycat Recipe Requests at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Chinese Restaurant Lemon, Walnut Shrimp |
DEBBIE,, CT. | |
2 | Recipe: Honey Walnut Prawns |
Dianne, CA | |
3 | Recipe: Honey Walnut Shrimp |
Dianne, CA | |
4 | Thank You: Honey Walnut Shrimp |
DEBBIE, CT | |
5 | Good luck with the recipes Debbie. (nt) |
Dianne, CA |
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