Prepare candied walnuts: In a small pan, combine sugar and water. Bring to a boil, then add walnuts. Stir constantly over medium heat until the water evaporates and sugar crystallizes onto the walnuts. Spread on parchment paper to cool and crisp up. Set aside.
Prepare the prawn batter: In a bowl, whisk egg white lightly. Add cornstarch, plain flour, and salt. Mix until a smooth batter is formed. Add the peeled prawns and toss to coat evenly.
Heat enough oil for deep frying to 175°C (350°F). Carefully drop the battered prawns into the hot oil, frying in batches to avoid overcrowding. Deep fry for 2-3 minutes until golden brown and crispy. Remove and drain on a wire rack lined with paper towels.
Prepare the mayonnaise sauce: In a bowl, combine mayonnaise, condensed milk, and lemon juice. Mix well until smooth.
In a clean bowl, gently toss the crispy prawns with the mayonnaise sauce until fully coated. Arrange the prawns on a serving plate and sprinkle generously with the candied walnuts. Serve immediately.
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