Yield: 4 servings
|¾ pounds||Fresh Prawns (Shrimp) In|
|\N \N||The Shell (Approx. 32)|
|1 large||Egg Yolk|
|\N \N||Dash Of Pepper|
|3 cups||Vegetable Oil|
|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.