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