Yield: 4 servings
Measure | Ingredient |
---|---|
¾ pounds | Fresh Prawns (Shrimp) In |
\N \N | The Shell (Approx. 32) |
1 large | Egg Yolk |
\N \N | Salt |
\N \N | Dash Of Pepper |
1 cup | Cornstarch |
3 cups | Vegetable Oil |
½ cup | Mayonnaise |
½ teaspoon | Sugar |
3 teaspoons | Water |
5 ounces | Sweet Walnuts (Glazed |
\N \N | Walnuts Available in |
\N \N | Chinese Markets) |
Shell, devein, and rinse prawns. Pat dry with paper towels. Combine egg yolk, ¼ tsp salt and pepper. Mix with the cornstarch. Dip prawns in the batter.
Heat the oil in a deep skillet or wok to 350 degrees F. Add prawns one by one, a few at a time and deep fry for 3 minutes. Remove with a strainer and drain on paper towels. Pour the oil out of the pan. Add mayonnaise, ¼ tsp salt, sugar and water. Stir well. Add prawns and stir-fry for a few seconds. Place the prawns in the center of a platter and surround with sweet walnuts.
PREPARATION TIME: 20 Minutes COOKING TIME: 15 Minutes Editor's Note: If you do not have a deep-fat frying thermometer, check the temperature of the oil by throwing in a 1-inch cube of bread. Bread should turn golden brown in approximately 60 seconds.
From The Hong Kong Flower Lounge Restaurant. Proprietor Alice Wong.