Hot, sticky and delicious - this meal requires eating with your fingers, and you can't help but let the juices run down your chin. Eighty per cent of the flavour is in the prawn shells, so sucking and slurping is part of the experience. The recipe may sound fiddly but, it is truly worth the effort. The walnuts can be caramelised a day or two in advance and stored in an airtight container.
|450 g||Prawns, rinsed and dried, skin and head on (Main)|
|1 Tbsp||Fresh ginger|
|2 tsp||Crushed garlic|
|1 Tbsp||Sesame oil|
|1 Tbsp||Rice wine|
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- Place the walnuts into a pot and cover with water. Bring to the boil and cook for 5 minutes. Strain and dry on a paper towel.
- Spread out on a baking tray, sprinkle over the sugar and mix well. Leave uncovered at room temperature for 2 hours.
- Heat a wok to a very high heat. Add 1 tablespoon of oil and heat. When very hot, add the nuts and sugar and cook until caramelised. Remove and spread on to baking paper. Put aside until cool. Crush roughly.
- Place the prawns in a large bowl. Mix together the egg white, cornflour and salt. Pour the mix over the prawns. Stir through and refrigerate for 20 minutes.
- Heat 2 tablespoons of oil in the wok to a high heat. Add the prawns and cook for 3-4 minutes or until bright pink in colour. Remove and drain on paper towel. Heat the last of the oil in the wok.
- Add the ginger and garlic and cook for 30 seconds.
- Add the prawns, walnuts and stir through the sesame oil and rice wine.
- Season with salt and pepper. Serve hot.