Prawns with caramelised walnuts. Photo / Babiche Martens.
Prawns with caramelised walnuts. Photo / Babiche Martens.
Prawns with caramelised walnuts
Serves 4
• 110g walnuts • ½ cup sugar • 4 Tbsp oil • 450g prawns, rinsed and dried, skin and head on • 1 egg white • 2 tsp cornflour • ½ tsp salt • 1 Tbsp grated ginger • 2 tsp crushed garlic • 1 Tbsp sesame oil • 1 Tbsp rice wine • Saltand pepper to taste
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
