Recipe by Julesong
These are heavenly! 'Nuff said. :)
Top Review by BoxO'Wine
This is one of my favorite dishes from Asian Spice Restaurant in Resorts Casino in Atlantic City. Followed the recipe exactly, (used white vinegar) served with steamed broccoli and white rice and I felt I was back at the Jersey Shore. It is a little bit of work but well worth the taste sensation. My family told me this recipe is a definite keeper.
- 4 ounces shelled walnut halves
- 1⁄2 cup sugar
- 2 cups water
- peanut oil, for deep frying (about 2 cups)
- 1⁄4 cup honey
- 1 lb prawns or 1 lb shrimp, shelled and de-veined
- 3 egg whites
- 1⁄2 cup panko breadcrumbs
- 1 clove garlic, finely minced
- 1 tablespoon sake vinegar or 1 tablespoon plum wine vinegar or 1 tablespoon white vinegar
- 2 tablespoons mayonnaise
- 1 tablespoon sweetened condensed milk
- 1 tablespoon sugar
Directions See How It's Made
- In a saucepan, place walnut halves and enough water to cover plus another inch; boil for 10 minutes then remove and drain walnuts (discard water).
- Place in the saucepan the walnuts, 2 cups water, and 1/2 cup sugar and boil for an additional 10 minutes.
- Remove walnuts from the water, drain well, pat dry with paper towels, then stir with honey in a bowl until they're coated well.
- Deep fry the walnuts in peanut oil at approximately 325 F for 5 to 8 minutes, until golden; set aside, placed on plate or cookie sheet to drain (don't use paper towels because they'll stick).
- Shell and de-vein the prawns or shrimp (leaving the tails intact), then dry well with a paper towel.
- Coat the prawns with the egg white, roll in Panko, and deep fry three or four at a time (to keep from sticking together) in peanut oil for 2 minutes.
- In a bowl, mix the garlic, vinegar, mayonnaise, sweetened condensed milk and sugar, then toss together with the prawns in a hot wok or frying pan and sauté for about 1 to 2 minutes, stirring, until they're well-coated.
- Serve immediately with walnuts over cooked rice.
- Makes 4 to 6 servings.