Restaurant-style Chinese honey walnut prawns with crispy prawns and candied walnuts in a luscious sweet and savory sauce, recreating this beloved dish at home.
Recipe Details
Ingredients
- 600g king prawns, peeled and deveined
- 150g walnut halves
- 90ml runny honey
- 80ml good-quality mayonnaise
- 60g cornstarch
Instructions
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Pat the 600g king prawns dry and toss with the 60g cornstarch until evenly coated. This creates a light, crispy coating when fried.
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Heat oil to 180°C (350°F) in a deep pan or wok. First, fry the 150g walnut halves for 1-2 minutes until lightly golden, then remove and drain on paper towels.
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Fry the cornstarch-coated prawns in batches for 2-3 minutes until golden and crispy. Remove and drain briefly on paper towels.
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In a small bowl, whisk together the 90ml runny honey and 80ml good-quality mayonnaise until smooth and creamy. This creates the signature sweet and creamy sauce.
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In a large clean wok or pan, gently warm the honey-mayonnaise mixture over low heat for 1 minute. Add the fried prawns and toss to coat evenly.
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Remove from heat and fold in the fried walnuts. Serve immediately while the prawns are still crispy and the walnuts retain their crunch.
Tips
Oil Temperature: Maintain proper oil temperature for crispy results. Too low and the coating will be soggy; too high and it will burn before cooking through.
Prawn Preparation: Ensure prawns are completely dry before coating - any moisture will cause the oil to splatter and affect the crispiness.
Walnut Timing: Fry walnuts just until lightly golden - they continue cooking slightly after removal and can become bitter if overdone.
Sauce Consistency: The honey-mayonnaise sauce should be smooth and creamy. If it separates, whisk vigorously or add a tablespoon of warm water.
Serving Speed: This dish must be served immediately to maintain the contrast between crispy prawns and creamy sauce.
Restaurant Secret: Some restaurants add a few drops of condensed milk to the sauce for extra richness - try adding 1 tablespoon if you want an even more indulgent version.