Honey-Walnut Prawns
Submitted by Lutie
Honey walnut prawns are crispy cornstarch-battered shrimp tossed in a creamy honey-mayo-lemon sauce and topped with candied walnuts. A popular Chinese-American restaurant dish made at home.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
60 minThis Chinese-American restaurant classic has three components that come together on the plate: crispy battered shrimp, candied walnuts, and a creamy honey-mayo sauce that coats everything in a sweet, tangy glaze.
The candied walnuts take the most effort. They get rinsed, boiled in sugar water until the sugar dissolves, then deep-fried until dark and shiny. That extra step of boiling in sugar first creates a caramelized shell that shatters when you bite through to the tender nut inside.
The prawns get dipped in a cornstarch and egg white batter that fries up light and shatteringly crisp. No heavy flour coating here. The egg white keeps the batter airy, and the cornstarch creates that glass-like crunch you get at a good Chinese restaurant.
The sauce is dead simple: honey, mayonnaise, lemon juice, and a touch of condensed milk whisked smooth. It’s rich, creamy, and clings to the hot prawns the moment they’re tossed together.
Pro Tips
- Change the walnut boiling water several times until clear. This removes bitterness from the walnut skins.
- Fry the walnuts past golden to a deeper brown. They’ll look too dark in the oil but taste properly caramelized once cooled.
- Drain the fried prawns well before tossing with the sauce. Excess oil makes the coating slide off.
Variations
- Lighter version: Skip the deep-frying for the prawns and pan-sear them in a non-stick skillet with a light cornstarch dusting.
- Pecan swap: Use candied pecans instead of walnuts for a Southern-Chinese fusion twist.
Ingredients
Directions
Rinse walnuts, then boil in 5 cups water, continually changing water until clear.
When clear, boil with sugar until sugar dissolves.
Heat 2 cups oil until almost smoking, then deep-fry walnuts until they’re shiny and brown, no longer golden.
Remove walnuts to cookie sheet, let cool.
Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with prawns.
Set aside.
Mix honey, mayonnaise, lemon juice and condensed milk in a medium bowl until smooth.
Heat oil until boiling, then deep fry prawns until golden brown.
Drain, then fold in honey-mayonnaise mixture.
Mix well, sprinkle with walnuts, and arrange on platter.
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