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 Here's 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 they're 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.