---------- Recipe via Meal-Master (tm) v8.04

     Title: HONEY-WALNUT PRAWNS
Categories: Chinese, Seafood, Ceideburg 2
     Yield: 4 servings

   1/2 c  Walnuts
     5 c  Water
     1 c  Sugar
     2 c  Oil
    16 md Prawns, peeled and cleaned
   1/2 c  Cornstarch
   1/2 c  Egg whites
     2 tb Honey
     3 tb Mayonnaise
     1 tb Fresh lemon juice
   1/2 tb Condensed milk
   1/2 c  Oil

 Here's a goody.  I normally shy away from Western
 influenced Chinese recipes and would never have fixed
 this one on my own.  It calls for such non-Chinese
 things as milk and mayonnaise.  My room mate fixed it
 the other night though, and it was excellent.  He was
 trying to duplicate a dish that he and his date had at
 a Chinese place a while back and apparently, this is
 almost it.  Laurie suggested it would be closer to the
 restaurant dish by just dusting the shrimp with
 cornstarch rather than making a batter. I imagine that
 it would be good either way.  It certainly is good
 this way!

 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.

 Serves 4 to 6.

 Daily Review, (Hayward, CA) 2/5/92.

 Posted by Stephen Ceideberg; February 17 1992.

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