Suggestions: when using a platter, serve the shrimp on a bed of shredded lettuce. When serving on individual plates, use large lettuce leaves topped with baby spring greens and place the shrimp on top. Garnish with cucumber sticks and halved fresh strawberries.
- 2 pounds fresh or thawed large prawns, peeled
- Whole leaves or shredded lettuce for serving on plate or platter
- 1 pkg. Emerald Original glazed walnuts
- 2 baskets fresh strawberries, trimmed and halved
- 1 can Eagle Brand sweetened condensed milk
- 1 Tbsp. honey
- 2 Tbsp. mayonnaise
- Juice and zest of 1 lemon
- 2 eggs
- 2 Tbsp. corn starch
To prepare the strawberry sauce, mix the sweetened condensed milk, mayonnaise, honey, lemon zest and juice. In addition, puree half of the strawberries and add to the sauce. Mix well.
Mix the egg with cornstarch in a bowl and add the prawns. Mix until prawns are evenly coated. Next, deep fry the prawns for about 3 minutes in batches of 6 or 7. Allow to drain on a paper towel.
When all the prawns are cooked, plate the prawns on top of the lettuce. Arrange the remaining strawberries around the plate and top with the strawberry sauce. If you like, you may garnish the dish with sprigs of cilantro or cucumber sticks.
Enjoy!
- Yields: 4 servings
- Preparation Time: 20 minutes