Honey Walnut Prawns

1. 1

   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).

2. 2

   Place in the saucepan the walnuts, 2 cups water, and 1/2 cup sugar and boil for an additional 10 minutes.

3. 3

   Remove walnuts from the water, drain well, pat dry with paper towels, then stir with honey in a bowl until they're coated well.

4. 4

   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).

5. 5

   Shell and de-vein the prawns or shrimp (leaving the tails intact), then dry well with a paper towel.

6. 6

   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.

7. 7

   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 saute for about 1 to 2 minutes, stirring, until they're well-coated.

8. 8

   Serve immediately with walnuts over cooked rice.

* Per serving · 4 servings · Values may vary.