Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           walnuts
   5      cups          water
   1      cup           sugar
   2      cups          oil
  16      medium        prawns -- peeled and cleaned
     1/2  cup           cornstarch
     1/2  cup           egg whites
   2      tablespoons   honey
   3      tablespoons   mayonnaise
   1      tablespoon    fresh lemon juice
     1/2  tablespoon    condensed milk
     1/2  cup           oil

Preparation:

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 platte