Yun Shao Szutu, chef at Chang at Bally's 
      
     WALNUT SHRIMP 
      
      6 to 8 walnut pieces 
      Water 
      3 teaspoons sugar 
      1 cup vegetable oil 
      6 teaspoons mayonnaise 
      2 teaspoons condensed milk 
      Juice of 1 whole lemon 
      6 teaspoons milk 
      6 to 8 large fresh prawns 
      3 1/2 teaspoons cornstarch 
      Rinse walnuts and boil them in 2 cups water. Rinse walnuts until clear. Then, boil walnuts with sugar until the sugar dissolves. Heat oil until almost smoking and deep-fry walnuts until shiny and brown and no longer golden, about 15 seconds. Remove walnuts and let cool. 
      In a separate bowl, mix evenly mayonnaise, condensed milk, lemon juice and milk. Set aside. 
      Peel and devein shrimp. Wash shrimp, keeping them moist, then sprinkle cornstarch on the shrimp and deep-fry until brown, being careful not to overcook, about 2 minutes, 
      Remove shrimp and drain oil from the wok, turning heat off. Add mayonnaise mixture to the wok and stir, then add shrimp and mix well. 
      Sprinkle the shrimp with the walnuts and arrange all on a serving platter. 
      Makes 4 servings.