Kung Pao King Chinese Cuisine Honeyed Walnut Prawns


  • 12 freshwater prawns, shelled (see note)
  • 1 Tbsp vodka
  • 1/4 tsp salt

Batter Ingredients:

  • 1 beaten egg
  • 3 Tbsp cornstarch
  • Vegetable oil as needed for frying

Sauce Ingredients:

  • 2 Tbsp mayonnaise
  • 1 Tbsp sweetened condensed milk
  • 1 Tbsp milk

Glazed Walnuts Ingredients:

  • 3/4 cup granulated sugar
  • 3/4 cup water
  • 1 (6 to 8 oz.) bag shelled walnut halves/li>


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.

Makes 4

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