Ingredients
3/4 lb fresh prawns (shrimp) in
1 the shell (approx. 32)
1 large egg yolk
1 salt
1 dash of pepper
1 cup cornstarch
3 cup vegetable oil
1/2 cup mayonnaise
1/2 tsp sugar
3 tsp water
5 oz sweet walnuts (glazed
1 walnuts available in
1 chinese markets)
Directions
Shell, devein, and rinse prawns. Pat dry with paper towels. Combine
egg yolk, 1/4 tsp salt and pepper. Mix with the cornstarch. Dip
prawns in the batter.
Heat the oil in a deep skillet or wok to 350 degrees F. Add prawns
one by one, a few at a time and deep fry for 3 minutes. Remove with a
strainer and drain on paper towels. Pour the oil out of the pan. Add
mayonnaise, 1/4 tsp salt, sugar and water. Stir well. Add prawns and
stir-fry for a few seconds. Place the prawns in the center of a
platter and surround with sweet walnuts.
PREPARATION TIME: 20 Minutes COOKING TIME: 15 Minutes
Editor's Note: If you do not have a deep-fat frying thermometer,
check the temperature of the oil by throwing in a 1-inch cube of
bread. Bread should turn golden brown in approximately 60 seconds.
From The Hong Kong Flower Lounge Restaurant. Proprietor Alice Wong.
Servings: 4 servings
Prawns With Walnuts Recipe brought to you by Recipe Ideas
Categories: Appetizer; Fish; Nut; Seafood
The History of Recipes
It is possible to read the history of meal recipes back into distant history, at least as far back into history as pharonic Egypt, and quite possibly further than that. In practice though, these, ancient cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius created a collection of scripts detailing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. He also describes how the cooks of Roman times made use of many different aromatic flavors, including a few that are still present in modern kitchens for example basil, fennel and parsley. Moving our culinary historical trip onwards, there were two recipe books which date from the fourteenth century ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these books are not about the indian food that we all know today, but instead accounts of the types of meals prepared by the cooks of the upper classes of that period. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the East, such as coriander, parsley, and basil. These new spices and herbs caused an increase in recipe manuscripts, most of which are kept safe in private libraries. Over the following few centuries, the rich families of Wesstern Europe competed to serve the most exotic banquets, and as a result cooks and their recipes were much in demand. Even so, it wasn`t until the nineteenth century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cooking publications are highly popular mostly due to increased literacy, more spare time and having more disposable income. The introduction of television brings us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Prawns With Walnuts recipe.
