Prawns with walnuts

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.

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