Instructions:

Kung Pao King Chinese Cuisine Honeyed Walnut Prawns

This is a very quick-to-make dish if the walnuts have been prepared ahead of time.

12 freshwater prawns, shelled (see note)
1 tablespoon vodka
1/4 teaspoon salt

Batter
1 beaten egg
3 tablespoons cornstarch
Vegetable oil as needed for frying

Sauce
2 tablespoons mayonnaise
1 tablespoon sweetened condensed milk
1 tablespoon milk

Glazed Walnuts
3/4 cup granulated sugar
3/4 cup water
1 (6 to 8 ounce) bag shelled walnut halves

To deep-fry prawns: Rinse prawns with cold water. Pat dry and toss with vodka and salt in a bowl. Marinate 30 minutes. Drain and set aside.

Toss prawns first in egg, then in cornstarch. Allow to dry 5 minutes on a wire rack.

Heat about 2 inches of vegetable oil in a high-sided pan to about 325 degrees. Add prawns and cook until golden, about 2 minutes. Set aside cooked prawns on paper towels to dry.

To make sauce: Combine mayonnaise, sweetened condensed milk and milk. Set aside.

To glaze the walnuts: Place sugar and water into a pot over medium-high heat. Stir until sugar no longer feels grainy and mixture forms a syrup. Add walnuts; reduce heat to low and stir. Cook, stirring often, about 15 minutes. Cool nuts on wax paper.

To assemble dish: Toss prawns with sauce. Place on a platter and sprinkle with glazed walnuts to taste. If you have leftover walnuts, they may be frozen, or eaten as a sweet snack.

Serves 4 as an appetizer.