Walnut (Pecan) Prawns

Pecan Prawns

Hesty found out the Walnut Prawns you find at Chinese restaurants are actually quite easy to make. She found the sauce ingredients were a surprise, she never thought there would be mayonnaise in it. A couple pointers she has are pecans impart a better flavor than walnuts and don't taste the sauce before cooking, it's bleh! when raw.

Walnut Prawns

INGREDIENTS:

For the Sauce:

• 3T mayonnaise
  
• 4T honey
  
• 2T condensed milk
  
• 1T lemon juice or white vinegar
  

For the Nuts:

• 1/2c walnuts or pecans
  
• 1/2c sugar or honey
  
• 1/2c water
  

For the Shrimp:

• 1 pound shrimp, peeled and deveined
  
• cornstarch
  
• eggwhites
  
• rice or shredded cabbage
  
• vegetables (optional)
  

DIRECTIONS:

For the Sauce:

1. Put sauce ingredients in a bowl and mix well.
   

For the Nuts:

1. Boil nuts in water for 10 minutes.
   
2. Remove nuts from water and drain.
   
3. Bring 1/2c water to boil while mixing in honey or sugar.
   
4. Boil nuts in sweetened water for 10 minutes.
   
5. Remove nuts from water and drain.
   
6. Cover lightly with honey (optional).
   

For the Shrimp:

1. Add just enough oil to a pan to cover the bottom.
   
2. Heat pan to high heat.
   
3. Dip shrimp in eggwhites then cornstarch.
   
4. Add nuts to pan.
   
5. Add vegetables to pan (optional).
   
6. Add shrimp one at a time so they don't stick to eachother.
   
7. Toss until shrimp become golden and vegetables are cooked.
   
8. Remove from heat and drain oil.
   
9. Toss with sauce and serve over rice or shredded cabbage.