Prawns with Mayonnaise and Candied Walnuts合桃蝦
Crispy prawns coated in a creamy, sweet mayonnaise sauce, topped with delightful candied walnuts for an irresistible crunch. A popular banquet dish known for its rich flavors and varied textures.
01Ingredients
- 300g large prawns, peeled, deveined, tails on
- 50g walnuts
- 2 tbsp sugar (for candied walnuts)
- 2 tbsp water (for candied walnuts)
- Oil for deep frying
- For the Prawn Batter:
- 1 large egg white
- 2 tbsp cornstarch
- 1 tbsp plain flour
- Pinch of salt
- For the Mayonnaise Sauce:
- 4 tbsp mayonnaise
- 1 tbsp condensed milk
- 1/2 tsp lemon juice
Nutrition (per serving)485kcal
- Protein24.5g
- Carbs28g
- Fat31g
Fiber 1.5 gSodium 380 mg
02Steps
- Prepare candied walnuts: In a small pan, combine sugar and water. Bring to a boil, then add walnuts. Stir constantly over medium heat until the water evaporates and sugar crystallizes onto the walnuts. Spread on parchment paper to cool and crisp up. Set aside.
- Prepare the prawn batter: In a bowl, whisk egg white lightly. Add cornstarch, plain flour, and salt. Mix until a smooth batter is formed. Add the peeled prawns and toss to coat evenly.
- Heat enough oil for deep frying to 175°C (350°F). Carefully drop the battered prawns into the hot oil, frying in batches to avoid overcrowding. Deep fry for 2-3 minutes until golden brown and crispy. Remove and drain on a wire rack lined with paper towels.
- Prepare the mayonnaise sauce: In a bowl, combine mayonnaise, condensed milk, and lemon juice. Mix well until smooth.
- In a clean bowl, gently toss the crispy prawns with the mayonnaise sauce until fully coated. Arrange the prawns on a serving plate and sprinkle generously with the candied walnuts. Serve immediately.
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