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Honey Walnut Prawns
A fantastic Chinese prawn recipe that will tantalise your taste buds. Crispy battered prawns are served with a creamy honey sauce and crunchy sugar walnuts.
Ingredients
Serves: 4
- 250ml water
- 125g caster sugar
- 60g walnuts
- 4 egg whites
- 100g glutinous rice flour
- 4 tablespoons mayonnaise
- 450g large prawns, peeled and deveined
- 2 tablespoons honey
- 1 tablespoon tinned sweetened condensed milk
- 250ml vegetable oil for frying
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Stir together the water and sugar in a small saucepan. Bring to the boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a baking tray to dry.
- Beat egg whites in a medium bowl until foamy. Stir in the glutinous rice flour until it has a pasty consistency. Heat the oil in a heavy deep frying pan over medium-high heat. Dip prawns into the batter and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on kitchen towels.
- In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add prawns and toss to coat with the sauce. Sprinkle the walnuts on top and serve.
Glutinous rice flour
Can be purchased in Chinese/Oriental speciality shops or online.
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Reviews & ratings
Average global rating:
(481)
Reviews in English (372)
yum! i used cornstarch instead of the flour it called for and it worked just as well. instead of boiling the pecans in sugar water, try toasting them in a sauce pan with 2 tbsp of butter and then 2-3 tbsp of brown sugar. - 27 Nov 2006 (Review from Allrecipes US | Canada)
Oh my gosh! I *absolutely love* honey walnut shrimp, but I didn't think that the recipe would be as simple as this. Like my display name says, I'm clueless when it comes to cooking. The only part that took me a while to get down was separating the egg whites, but other than that, if you're craving for some honey walnut shrimp, THIS is the recipe to use! Also, don't forget about the cabbage! Just shred some cabbage and spread it on the bottom of your container. After you coat the shrimp with the sauce, the cabbage can catch the extra sauce, and you've got yourself a delicious salad! - 20 Apr 2006 (Review from Allrecipes US | Canada)
This is hands down the best thing I have ever done with shrimp! Maybe even better than PF Chang's version. I like my walnuts crispy, so I threw them in the hot oil for a moment (maybe 10-20 seconds) after boiling with sugar. Note that this will dirty the oil a bit, so if you are concerned with presentation you might want to use fresh oil for the shrimp. I used cornstarch instead of the rice flour, and mixed to an "Elmer's Glue" consistency. The batter was enough for a pound and a half of shrimp, but if you use that much you'll need to double the sauce. I never quite got the shrimp to a golden brown color, but I pulled the shrimp after six minutes and they were fine. The batter is bland, but it lets the sauce showcase itself. I added a teaspoon of lemon juice to the sauce for a bit of tang, and served with honeydew melon chunks. Will be making again! - 28 Oct 2007 (Review from Allrecipes US | Canada)