Kung Pao King Chinese Cuisine Honeyed Walnut Prawns Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Kung Pao King Chinese Cuisine Honeyed Walnut
This is a very quick-to-make dish if the walnuts have been prepared
ahead of time.
12 freshwater prawns, shelled (see note)
1 tablespoon vodka
1/4 teaspoon salt
1 beaten egg
3 tablespoons cornstarch
Vegetable oil as needed for frying
2 tablespoons mayonnaise
1 tablespoon sweetened condensed milk
1 tablespoon milk
3/4 cup granulated sugar
3/4 cup water
1 (6 to 8 ounce) bag shelled walnut halves
To deep-fry prawns: Rinse prawns with cold water. Pat dry and toss
with vodka and salt in a bowl. Marinate 30 minutes. Drain and set
Toss prawns first in egg, then in cornstarch. Allow to dry 5 minutes
on a wire rack.
Heat about 2 inches of vegetable oil in a high-sided pan to about
325 degrees. Add prawns and cook until golden, about 2 minutes. Set
aside cooked prawns on paper towels to dry.
To make sauce: Combine mayonnaise, sweetened condensed milk and
milk. Set aside.
To glaze the walnuts: Place sugar and water into a pot over
medium-high heat. Stir until sugar no longer feels grainy and
mixture forms a syrup. Add walnuts; reduce heat to low and stir.
Cook, stirring often, about 15 minutes. Cool nuts on wax paper.
To assemble dish: Toss prawns with sauce. Place on a platter and
sprinkle with glazed walnuts to taste. If you have leftover walnuts,
they may be frozen, or eaten as a sweet snack.
Serves 4 as an appetizer. Or serve with rice to make an entrée for
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