Honey Walnut Prawns

My Cellar

Battered prawns are tossed in a sweet mayonnaise and served with candied walnuts. This dish is extremely addictive! Serve with Wild Goose Pinot Gris.

Serves 4 to 6

2 tbsp (30 ml) honey

¼ cup (60 ml) walnuts

¼ cup (60 ml) Japanese mayonnaise

3 tbsp (45 ml) sweetened condensed milk

2 tsp (10 ml) fresh lemon juice

¾ tsp (4 ml) salt, divided

¼ cup (60 ml) all-purpose flour

2 tbsp (30 ml) cornstarch

½ cup (125 ml) water, plus more as needed

1 egg

1 lb (450 g) peeled and deveined prawns

vegetable oil, for deep-frying

1 tsp (5 ml) toasted sesame seeds, for garnish

2 green onions, thinly sliced, for garnish

Preheat oven to 375 F (190 C). Line a baking sheet with parchment.
In a small saucepan over medium heat, melt honey. Add walnuts and mix well. Transfer walnuts to lined baking sheet and bake for 5 to 10 minutes, just until golden brown. Remove from oven and let cool. Once cool, break walnut pieces apart and set aside.
To make sauce, in a medium bowl, mix mayonnaise, condensed milk, lemon juice and ¼ tsp (1 ml) salt. Set aside.
To make batter for prawns, in a separate medium bowl, combine ¼ tsp (1 ml) salt, flour, cornstarch, water and egg. Mix until smooth and consistency of heavy cream; add more water if necessary. Set aside.
Rinse prawns in cold water, drain and pat dry with paper towel. Season with remaining ¼ tsp (1 ml) salt.
In a wok or heavy-bottomed saucepan over medium-high heat, heat 4-in (10 cm) oil to 350 F (175 C) on a deep-frying thermometer.
Dip prawns in batter and deep-fry until lightly browned, 2 to 3 minutes. Remove from oil and drain on a paper-towel-lined plate.
Turn up heat and heat oil to 375 F (190 C). Fry prawns a second time for 60 to 90 seconds. Remove from heat and drain on paper-towel-lined plate.
Toss prawns in sauce. Place on a serving platter and garnish with candied walnuts, sesame seeds and green onions.