Tuesday, November 13, 2018

Honey Walnut Prawns

This delicious dish combines cornstarch battered fried shrimp with candied walnuts in a sweet mayonnaise-lemon sauce. Typically, this dish is served for special occasions.

1 Pound shrimp or prawns
1 Teaspoon white pepper
3 Tablespoons mayonnaise
1 Tablespoon orange honey
1/2 Tablespoon sweetened condensed milk
1 Teaspoon lemon juice or rice wine vinegar
1 Egg white
1 Cup cornstarch for coating the prawn
Peanut Oil for frying

For the walnuts
1/2 Cup walnut halves
1/2 Cup turbinado sugar
1/2 Cup water

Shell, deveined and pat dry shrimp. Lightly beat the egg white and mix with the shrimp. Add a tablespoon of cornstarch and toss the shrimp. Now dredge shrimp through cornstarch, then knock of excess. Place in a shallow bowl in advance of frying

In a bowl, mix to combine the mayonnaise, honey, sweetened condensed milk, and lemon juice (or vinegar). Retain for later use.

Rinse the walnut halves with water, drain, and set aside. Combine the water and sugar in a frying pan over medium heat. Keep stirring until the caramel thickens and turns a golden color. Add the walnuts. Cook walnuts for 2 minutes. Strain off excess caramel and separate walnuts onto a large piece of parchment paper to cool. Don’t let them touch or they will stick together.

Heat the oil in a steep walled pan over high heat to 350 F.
Coat the shrimp with a thick layer of corn starch and then and then fry in the hot oil until golden brown. Drain cooked shrimps on paper towels.

Toss shrimp with the mayonnaise sauce. Transfer to a warm serving plate and garnish the candied walnuts. Serve immediately.

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