Saturday, October 19, 2013

Nutty Walnut Prawns in Mayonaisse Sauce!

This delicious dish is a staple at nearly all Chinese restaurants. Although it is not as popular as the Pork SpareRibs and Peking Duck, it is still the dish my family always orders whenever we eat out. 

8oz Prawns
5/8 cup Mayonaisse
1/4 cup Sweetened Condensed Milk
1 tbsp Honey
2 tbsp Butter
1/3 cup Walnuts
1/3 cup Pecans
1/3 cup Sugar
1 cup Flour
3/4 cup Milk
Julienned Lettuce or Brocolli for Garnish
Oil for Deep-Frying Water for Quick Boil

Candied Nuts
Add 1 tbsp Butter to a frying pan on high heat, and add all the sugar. Wait for sugar to melt, and add in pecans and walnuts. Roast the nuts until evenly coated and the sugar is golden brown. Set aside.

Prep them Prawns!!
Peel and devein the prawns. In order for the prawns to puff when boiled, slice the back of the prawn halfway. Boil the prawns in boiling hot water for a few seconds, or until all the prawns are not translucent anymore. Drain the prawns, and place in bowl. Fill the bowl with milk until prawns are drenched, and set aside.

Mayonnaise Sauce
Mix together mayonnaise, condensed milk, honey, and the remaining tbsp of butter in a ziplock bag. Microwave the bag for 12 second increments until the sauce starts to become more pungent and yellow. Set aside to cool.

Frying those Prawns!
Heat oil for deep-frying on high heat. Take the milk-soaked prawns and coat lightly in flour.
Fry the prawns until golden brown, usually about 30 seconds. Let cool on a clothed plate.

Final Mixing
Cut the corner of the ziploc bag filled with mayonnaise sauce. Transfer half the prawns onto a clean plate and mix/drizzle sauce onto prawns according to preference. If you like a lot of sauce, then mix evenly with prawns. If you like a little sauce, then drizzle over prawns. Do the same with the remaining half of the prawns.

Place julienned lettuce on a plate to use as a base, and then place coated prawns on top. Place candied nuts around the outer rim of the plate, and a little over the prawns. After all that hard work........


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