Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Small prawns; shelled |
| ½ teaspoon | Sugar |
| ½ teaspoon | Salt |
| ½ teaspoon | Vinegar |
| ½ teaspoon | White pepper |
| 1 ounce | Cooking wine |
| 1 \N | Egg |
| 3 ounces | Corn starch |
| 6 cups | Oil for deep frying |
| 1 ounce | Condensed milk |
| 3 ounces | Low fat mayonnaise |
| ½ pounds | Honey walnuts; homemade or canned |
| ½ ounce | Sesame seeds |
Clean and devein prawns. Use a dry towel to absorb all the water from the prawns. In a bowl combine and mix sugar, salt, vinegar, white pepper, wine and egg. Add prawns and marinate for about 10 to 15 minutes.<P>Remove prawns to a clean bowl and batter them with cornstarch. Heat oil in a wok and deep fry the prawns until light brown. Remove prawns to a clean bowl and toss with condensed milk and mayonnaise mix. Place prawns on a platter and top with sesame seeds. Surround the prawns with honey walnuts and garnish with a fresh flower, orange slice and parsley.<P> Serves 4 as part of a full-course meal.
By chef@... on Jul 29, 1997
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Nov 21, 1997