I love Honey Walnut Prawns. I love them so much I even remember the first time I put one of the tasty morsels in my mouth, “Where have you been my whole life? Why have I not experienced you until now, my sweet little prawn?” Adding to the mix, we are one prawn loving family. The only caveat is that some restaurants use too much mayonnaise. Maybe it’s because mayonnaise is relatively cheep. Maybe it’s because the chef of that particular establishment really likes mayonnaise. If I can taste the mayonnaise and have a conscience understanding that my prawn is dripping with it, I’m not likely to eat it. I can handle mayonnaise if I don’t put too much thought into it. This recipe does the Honey Walnut Prawn justice and makes me want to eat in more often!
1 cup vegetable oil
1/2 cup sugar
1 cup walnut halves (I, as always, used what I had on hand which was walnut pieces. Daniela gave them a hearty thumbs up after they had cooled)
1 ½ tsp honey
1 ½ tsp condensed milk (personally, I think this is the secret ingredient. SSSHHHHHhhhhhhh)
1 lb medium shrimp, peeled & deveined
Kosher salt and freshly ground black pepper to taste
1 egg beaten
1/2 cup cornstarch
Heat 1/2 cup water in small saucepan and bring to boil. Add sugar and stir constantly, until golden and thickened. Add walnuts and gently toss to combine. Transfer to parchment paper lined flat surface to cool.
In a small bowl, whisk together mayonnaise, honey, and condensed milk. Set aside.
Heat vegetable oil in large nonstick skillet over medium-high heat. Season shrimp with salt and pepper to taste. Dip shrimp into egg mixture, being sure each prawn is well-coated. With cornstarch in a ziplock bag, add shrimp and gently shake to coat.
Add 8-10 shrimp to the heated skillet at a time. Fry until golden brown and crispy. Transfer to paper towel lined plate.
When all shrimp are cooked, combine shrimp and honey mixture. Gently stir to coat completely. Serve immediately over steamed rice and topped with walnuts.
Wine Pairing Suggestions:
Blanc de Blanc
Serves 4 (small portions)
Total time: 30 minutes
*Derived from Damn Delicious
Sometimes you just know a recipe is going to be perfect. From that first moment you lay eyes on it. Maybe it’s the ingredients that are your favorites or bring special memories. Maybe it is the Chef. Someone that has a history of delighting your palate. In this case, it was both. When my eyes first danced upon Chai Spiced Banana Bread from Jennifer Segal of Once Upon a Chef, I had to stop as a quick breath escaped my lips. Chai? And banana bread? How can that be? How can that be!? I could hardly wait for everyone to fall asleep that night (there is some baking / cooking you want to do on your own. I can’t explain it.). As I was cleaning the dishes I assembled the ingredients. I would go in at bedtime as everyone was quietly snoring. As I sifted the spices: cardamom, cinnamon, ginger, and allspice, I knew this was going to be perfect. As I mashed the bananas and readied my inverted pumpkin loaf pan, I knew this was going perfect. My only hesitation, my only fear, came as the bread was baking and the most amazing aroma enveloped my home. Surely it was going to wake at least the family, and quite possible the whole sleepy neighborhood! No one awoke and I was able to get a few hours sleep before my youngest foodie made her appearance. “What is that amazing smell Mommy?” “Oh that? Just some bread I made last night. Would you like to try it?” And as I showed D the bread she started jumping up and down, licking her lips. I gave her a big, fat slice (it was breakfast time, after all). “Oh mommy, this is SO good. You are the best cooker ever! I love everything you cook. Can you cook this again?” And I knew it was perfect.
1 stick unsalted butter
1 cup granulated sugar
2 large eggs, at room temperature
1 1/2 cups all-purpose flour, spooned into measuring cup and leveled off with a knife
1 tsp baking soda
3/4 tsp ground cardamom
3/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
3/4 tsp salt
1 cup mashed very ripe bananas, from 2-3 bananas
1/2 cup sour cream
1 tsp vanilla
1/2 cup chopped walnuts
Preheat oven to 350°. Grease a 9x5x3″ loaf pan with non-stick cooking spray. In a large bowl or electric m ixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in eggs one at a time, incorporating well after each addition. Scrape down sides of bowl as necessary.
In a medium bowl, whisk together the flour, baking soda, cardamom, cinnamon, ginger, allspice, and salt. Add to the butter mixture and beat gently until just combined. Add bananas, sour cream and vanilla and mix on low speed until just combined. Gently stir in nuts if using.
Pour batter into prepared loaf pan and bake until deep golden brown and cake tester inserted in the center comes out clean, 60 – 70 minutes. Let rest for about 10 minutes, then turn out onto rack to cool completely. Serve warm or even toasted.
Servings: One Loaf
Prep time: 10 minutes; Baking: 70 minutes
Courtesy: Once Upon A Chef
- Pumpkin Banana Breakfast Cake (thepancakeprincess.com)
- Chai Spiced Banana Bread Muffins (primalbitesblog.com)
- Greek Yogurt Strawberry Banana Bread (shabbystringham.wordpress.com)