I'll be honest, this dish takes a bit of preparation, but the results are well worth it. The walnuts can be prepared in advance.
- 1/2 cup walnut halves
- 1 cup sugar
- 1/4 cup corn starch
- 2 egg whites
- 2 T. mayonnaise
- 4 T. sweetened condensed milk
- Juice of 1/3 lemon
- 1 T. light colored honey
- Oil for deep frying
- 1 lb. raw peeled large shrimp or prawns
- Lettuce leaves for the serving dish
- Sesame seeds
- Several sprigs fresh cilantro or flowers for garnish (optional)
Begin by boiling the walnut halves in 2 cups of water. When the water becomes dark from the walnut peel, drain the nuts and boil again in fresh clean water. Repeat this process until the boiling water has little color or is clear (about 3 to 4 times). This process will remove the bitterness from the walnut halves. Once the walnut halves are boiling water that is fairly clear, add 1 cup of sugar and boil for 10 more minutes. Allow to cool and then drain the nuts and set aside on a paper or kitchen towel to dry.
Next, mix the corn starch and egg white in a bowl until smooth. Add a little of the condensed milk, or water, if necessary until a thick batter consistency is obtained. Add the peeled shrimp to this mixture, mix and set aside.
In a separate mixing bowl, combine the mayonnaise, sweetened condensed milk, lemon juice and honey. Whisk this mixture until smooth and creamy. Set this sauce aside for the final presentation.
Heat the oil for deep frying and once the oil is very hot, deep fry the walnuts for 5 to 7 minutes or until they are a deep brown color. Once cooked, remove from the hot oil and place on a towel to drain. Next, make sure that each prawn is well coated with the egg and cornstarch mixture and deep them for about 2 to 3 minutes each, draining them on a paper towel.
Finally, arrange the lettuce leaves on a serving platter. Place the walnuts over the lettuce, and then place the fried prawns over the walnuts. Spoon the sauce over the prawns evenly and sprinkle sesame seeds lightly over the top. Garnish with flowers or cilantro and serve hot with noodles, rice, egg flower soup, or whatever other side dishes you might like.
- Yields: 4 servings
- Preparation Time: 45 minutes