Honey Walnut Prawns

My siblings and me love this dish. We call it mayonnaise shrimp. Every time our family goes out for dinner, we would always order this dish. It’s sweet and creamy. Next time when you visit any asian restaurant, order it and try it out. Or you can make it at home if you like.

Ingredients

1 lb of large medium or large shrimp (peeled)

½ cup of walnuts

½ cup of sugar

½ cup of cornstarch

3 eggs (only need the whites)

2 tablespoon of honey

3 tablespoon of mayonnaise

1 tablespoon of lemon juice

1 tablespoon of condensed milk

oil for deep frying

Boil walnuts in water. Keep changing water until its clear.

Add in sugar.

Deep fry walnuts in 1 cup oil until they’re brown. Then set aside.

Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with shrimp.

In a separate bowl, mix honey, mayonnaise, lemon juice and condensed milk.

Deep fry shrimp again until golden brown, drain it out and throw in the honey, mayonnaise, lemon juice and condensed milk mixture.

Mix well, sprinkle with walnuts and enjoy!

Shrimp Tempura

Tempura shrimp is often served on a bowl of rice or hot noodle dishes.

Ingredients:

• 12 large shrimp
• 1 egg
• 1 cup all purpose flour
• 1 cup ice water
• *Vegetable oil for frying
• *flour for dusting

Preparation:

Remove heads and shells from shrimp without removing tails. Devein the shrimps. Make two or three incisions on the stomach side of the shrimp to straighten them. Lightly press the back of shrimp to straighten. Remove the dirt from the tails of shrimp, using a knife. Dry shrimps on paper towels. Beat an egg in a bowl. Add ice water in the bowl. Add sifted flour in the bowl and mix lightly. Heat the oil to 340-350 degrees F. Lightly flour shrimp. Pick the tail and dip shrimp in the tempura batter. Immediately deep-fry the shrimp until crisp.

Serve these crispy fried shrimp with mustard sauce or sweet and sour sauce. The tempura batter can be used for other recipes. Try it with vegetables.