Hunan by the Falls Walnut Prawns

(Serves 6)

PRAWNS

3 lbs. 16/20 count raw tail/shell on prawns
2 tablespoons Canola or other vegetable oil
Sufficient frying oil (vegetable oil) for fryer
3 tablespoons Cornstarch
2 Egg Whites
½ teaspoon Salt

1. Shell, devein and clean prawns leaving tails. Towel pat excess moisture.

2. In a large bowl combine egg whites, salt, and oil and beat.

3. Fold in deveined prawns, then evenly hand sprinkle in cornstarch while continuing to gently fold to assure even distribution. Adjust with a sprinkling of water, only if necessary to achieve a thick, yet smooth coating. (The purpose of cornstarch is to soak up the shrimp’s excess moisture and create a coated surface that becomes crispy when fried). Cover and refrigerate for at least ½ hour to permit the cornstarch to absorb maximum moisture.

4. In a deep fryer or heavy pot, fill to 2/3 with frying oil, and using appropriate thermometer bring temperature to 350 degrees and maintain. Individually (to prevent sticking) slowly immerse prawns to make small batches, frying the prawns until light brown. Small batches are required (unless using a commercial fryer) so that the temperature of the oil is maintained. Place browned prawns on sheet pan with rack or paper towels to drain excess oil.

SAUCE

2 cups Mayonnaise
3 tablespoons Condensed Milk
3 tablepoons Sugar
¼ teapoon Salt
1/8 teaspoon White pepper

1. Combine mayonnaise, condensed milk and sugar, salt and white pepper to taste, let stand at room temperature. (Because of the mayonnaise, refrigerate if you plan to delay preparation of the shrimp.) Sauce may be made ahead, then taken out for ½ hour to remove the chill. Sauce may not be heated because it will break and revert to its oil base.

WALNUTS

1½ cups Pre-blanched or skinned walnuts (or steam walnut meats for 30 minutes, then place in a strainer, rinse off skins with a water from a kitchen sink sprayer)
1/2 cup Sugar
3 tablespoons White Vinegar
1/4 teaspoon Salt
4 oz. Filtered or tap water

1. Slowly, in a thick pan, bring water, sugar and salt to medium heat while stirring with a wooden spoon (do not walk away. You need to watch that it doesn't burn) Bring sauce to an amber color and add walnuts gently while stirring into the caramelized sauce. Stir gently until sauce coats walnuts evenly, then add vinegar.

Note: This process requires constant attention and may require a few additional dashes of water to make the mixture smooth. With spoon, remove walnuts and spread out and let cool and harden on parchment, a non-stick baking sheet, or a screened rack. Walnuts may be in prepared in advance and reserved for later inclusion.

Time saver Note: candied walnuts may be purchased if desired. 

GARNISH

½ -1   Head Broccoli
1 - Orange

1.  Cut Broccoli into large florets, blanch and keep warm.

2.  Cut oranges into thin semi-circle slices

Serve

In a large bowl, fold sauce into warm fried prawns, then present on large platter (or individual dinner plates). Top with candied walnuts, and decoratively arrange orange slices and broccoli florets around platter.

- Recipe courtesy of Chef Kuen Keun Chau