Honey Walnut Prawns
(courtesy of Brand Little, who says it’s his favorite seafood recipe. Serves 4 – 6 as an appetizer and 2 as a full meal)
1 pound large, wild, white prawns, peeled and deveined
(15 shrimp)
½ cup walnuts
5 cups water
½ cup sugar
½ cup plus 2 cups oil
½ cup cornstarch
½ cup egg whites
2 tablespoons honey
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
½ tablespoon condensed milk
Rinse walnuts, then boil in five cups water, continually changing water until clear. When clear, boil with sugar until sugar dissolves.
Heat ½ cup oil until almost smoking, then deep fry walnuts until they’re shiny and brown, no longer golden. Place walnuts on cookie sheet and let cool.
Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with shrimp. Set aside.
Mix honey, mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth.
Heat 2 cups oil until boiling, then deep fry the prawns until golden brown. Drain, then fold in honey-mayonnaise mixture. Mix well, sprinkle with walnuts, and arrange on a platter.
