Receptet i originaltext
title: honey-walnut prawns
categories: chinese, seafood, ceideburg 2
yield: 4 servings
1/2 c walnuts
5 c water
1 c sugar
2 c oil
16 md prawns, peeled and cleaned
1/2 c cornstarch
1/2 c egg whites
2 tb honey
3 tb mayonnaise
1 tb fresh lemon juice
1/2 tb condensed milk
1/2 c oil
heres a goody. i normally shy away from western
influenced chinese recipes and would never have fixed
this one on my own. it calls for such non-chinese
things as milk and mayonnaise. my room mate fixed it
the other night though, and it was excellent. he was
trying to duplicate a dish that he and his date had at
a chinese place a while back and apparently, this is
almost it. laurie suggested it would be closer to the
restaurant dish by just dusting the shrimp with
cornstarch rather than making a batter. i imagine that
it would be good either way. it certainly is good
this way!
rinse walnuts, then boil in 5 cups water, continually
changing water until clear. when clear, boil with
sugar until sugar dissolves. heat 2 cups oil until
almost smoking, then deep-fry walnuts until theyre
shiny and brown, no longer golden. remove walnuts to
cookie sheet, let cool. mix cornstarch and egg whites
together to form a thick, sticky texture and mix well
with prawns. set aside. mix honey, mayonnaise, lemon
juice and condensed milk in a medium bowl until smooth.
heat oil until boiling, then deep fry prawns until
golden brown.
drain, then fold in honey-mayonnaise mixture. mix
well, sprinkle with walnuts, and arrange on platter.
honey-glazed walnut prawns
4 oz walnuts
1/2 cup sugar
1/4 cup honey
1/2 pound prawns, shelled and deveined
2 egg whites
1/4 cup cracker meal
1/2 t white vinegar
2 t mayonnaise
1 t sweetened condensed milk
1 t sugar
place walnuts in cold water in a saucepan. heat to boiling and
boil for 10 minutes. remove walnuts from boiling water. put
walnuts and 1/2 cup sugar into 2 pints of newly boiled water for
another 10 minutes. remove walnuts from the boiling water, then
coat evenly with honey. next, deep fry the walnuts at 325 f for
5-8 minutes, until golden.
dry the shelled and deveined prawns with a paper towel. coat the
prawns with the egg whites, then roll in cracker meal. deep fry
the prawns for 2 minutes. mix the vinegar, mayonnaise, sweetened
condensed milk and 1 tablespoon sugar in a hot wok or frying pan
and fry the prawns in the mixture for about 1 mintue. serve with
waluts over rice.
shrimp tempura with lemon and olive mayonnaise
50% would make it again
japan meets morocco in this inventive dish. for a light coating, don’t overmix the tempura batter: a few lumps of flour are o.K. find preserved lemons at a specialty foods store, or use the grated peel of a regular lemon.
corn oil (for deep-frying)
3/4 cup (or more) ice water
1 large egg
pinch of salt
3/4 cup unbleached all purpose flour
24 uncooked large shrimp (about 1 pound), peeled, deveined, butterflied
lemon and olive mayonnaise
pour enough oil into heavy large pot to reach depth of 3 inches. heat oil over medium-high heat to 380°f. whisk 3/4 cup ice water, egg and pinch of salt in medium bowl until frothy. add flour and stir with whisk just until blended and small lumps remain.
working in batches, immediately dip shrimp into tempura batter to coat; shake excess batter back into bowl. add shrimp to hot oil and fry until shrimp curl and coating is crisp, about 3 minutes. using tongs, transfer shrimp to paper towels; drain. sprinkle with salt.
transfer shrimp tempura to platter; serve shrimp immediately with lemon and olive mayonnaise.
makes 6 servings.
