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Recipe by: daby
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See below ingredients and instructions of the recipe
3/4 lb Fresh Prawns (Shrimp) In
The Shell (Approx. 32)
1 lg Egg Yolk
Salt
Dash Of Pepper
1 c Cornstarch
3 c Vegetable Oil
1/2 c Mayonnaise
1/2 ts Sugar
3 ts Water
5 oz Sweet Walnuts (Glazed
Walnuts Available in
Chinese Markets)
Shell, devein, and rinse prawns. Pat dry with paper towels. Combine
egg yolk, 1/4 tsp salt and pepper. Mix with the cornstarch. Dip
prawns in the batter.
Heat the oil in a deep skillet or wok to 350 degrees F. Add prawns
one by one, a few at a time and deep fry for 3 minutes. Remove with a
strainer and drain on paper towels. Pour the oil out of the pan. Add
mayonnaise, 1/4 tsp salt, sugar and water. Stir well. Add prawns
and stir-fry for a few seconds. Place the prawns in the center of a
platter and surround with sweet walnuts.
PREPARATION TIME: 20 Minutes COOKING TIME: 15 Minutes
Editor's Note: If you do not have a deep-fat frying thermometer,
check the temperature of the oil by throwing in a 1-inch cube of
bread. Bread should turn golden brown in approximately 60 seconds.
From The Hong Kong Flower Lounge Restaurant. Proprietor Alice Wong.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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