Honey Walnut (or Pecan) Prawns

Inpired by Chef Line Fat of Frank Fat’s Sacramento

INGREDIENTS:lazed walnuts (or pecans)

  • 2 cups sugar

  • 1 cup water

  • 1 1/2 cups California walnut halves and/or large pieces

  • 3 or more cups canola oil

Honey mayonnaise sauce

  • 1 cup mayonnaise, light

  • 2 tablespoons honey

  • 1/4 cup milk, sweetened, condensed

  • 1 tablespoon mustard, dry

  • 1 tablespoon sugar

marinating and serving the prawns

  • 1 pound prawns, large, thawed if frozen, peeled, deveined

  • Pinch white pepper, ground

  • 4 drops sesame oil

  • 1 egg white

  • 5–6 cups canola oil*

  • 1 cup cornstarch

  • 1 tablespoon sesame seeds, toasted, if desired for garnish

 

INSTRUCTIONS:

  • Note: The original recipe calls for walnuts. Prepared it with both walnuts and pecans, and found the pecans were a bit easier to cook, but both tasted great!

  • To prepare the glazed walnuts, combine the sugar and water in a medium saucepan and bring to a boil over high heat. Boil for 5 minutes, stirring occasionally, then add the walnuts. Return to a boil, and cook the walnuts for 3 to 5 minutes, stirring frequently, until the syrup thickens slightly. With a skimmer or slotted spoon, lift out the walnuts and place them in a single layer on a baking sheet. Cool completely.

  • Pour the oil into a dry, medium saucepan; the oil should be about 2 inches deep. Add the walnuts and place over medium high heat. In about 3 minutes the oil will begin to bubble. Cook the nuts in bubbling oil for only few minutes, until they are lightly browned. Again using a skimmer or slotted spoon, rapidly remove the nuts from the oil and spread them in a single layer on a baking sheet to cool thoroughly before storing. If they stick together, break them apart, and store in a tightly capped jar. They will keep several days.

  • To make the honey mayonnaise sauce, in a bowl combine the mayonnaise, honey, sweetened condensed milk, mustard and sugar, whisk until smooth and blended. The sauce will keep, covered and refrigerated, up to two days.

  • To marinate the prawns, stir them together in a large bowl with the pepper, sesame oil and egg white, until the prawns are evenly coated. Let sit, refrigerated, for about 2 hours, tossing occasionally.

  • When you are ready to serve, if the honey sauce is chilled, remove it from the refrigerator. To fry the prawns, heat about 2 inches of oil in a large pan over medium-high heat, to 375ºF. While the oil heats, place the cornstarch in a large bowl. Remove the prawns from the marinade, leaving just the egg white that clings to them. Toss them, 8 to 10 at a time, in the cornstarch, until they are evenly coated. As the prawns are coated, set them aside on a baking sheet or large plate. Fry the prawns, 8 to 10 at a time, in the hot oil (they should not be crowded), for about 3 minutes, until the coating is lightly browned. Drain on paper towels as you remove them.

  • Add all the cooked prawns to the honey mayonnaise sauce and stir until the prawns are evenly coated. Mound on a serving platter, sprinkle with the glazed walnuts, and the toasted sesame seeds, if desired.