← Nouns Cooking · Chinese

Ingredients

• 100 g walnut halves
• 50 g Sugar
• 3 tbsp Water
• 500 g large raw prawns, peeled and deveined
• ¼ tsp Salt
• ¼ tsp White pepper
• 1 Eggs, beaten
• 60 g Cornflour (cornstarch)
• 120 ml vegetable oil, for shallow-frying
• 4 tbsp Mayonnaise
• 2 tbsp sweetened condensed milk
• 1 tbsp Honey
• 2 tsp lemon juice
• 1 Spring onion, sliced (optional)

Method

1. Bring the sugar and water to the boil in a small pan, add the walnuts and stir over medium heat until the syrup thickens and clings, about 3 min. Spread them on baking paper to cool and harden.
2. Stir the mayonnaise, condensed milk, honey and lemon juice together in a large bowl.
3. Pat the prawns very dry and season with the salt and white pepper. Toss them in the beaten egg, then in the cornflour until well coated.
4. Heat the oil in a frying pan over medium-high heat. Fry the prawns in batches for 1–2 min per side, until golden, crisp and pink all the way through. Drain on kitchen paper.
5. While they are still hot, tip the prawns into the sauce and fold gently until coated. Pile onto a plate, scatter with the candied walnuts and spring onion and serve straight away.

Tips

• Contains tree nuts, shellfish, egg and dairy.
• Keep the sauce bowl at room temperature and toss only at the last moment so the coating stays crisp.

Sources

Written in our own words after cross-checking these recipes:

Made With Lau Omnivore's Cookbook Tiffy Cooks