Sweet Walnuts & Prawns

Sweet Walnuts & Prawns

DESCRIPTION

Honey Walnut Prawns can be found on the menu in many Chinese restaurants. This version has far less fat and calories but all of the flavor of the restaurant version.

Total Time
50 Mins
Serves
4
Meal
Dinner Lunch

Total Time

Prep Time
25 Mins
Cook Time
25 Mins
Total Time
50 Mins

Nutrition

Calories
800 cal
Total Fat
24 g
Polyunsaturated Fat
15 g
Cholesterol
70 mg
Sodium
1110 mg
Carbohydrates
113 g
Dietary Fiber
2 g
Protein
16 g

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1 cup California walnuts, in large pieces
  • 2/3 cup low-fat mayonnaise
  • 2 tablespoons light corn syrup
  • 3 tablespoons grated fresh or cream-style horseradish
  • 1 pound shrimp (about 20 medium shrimp) cooked, shelled and deveined

For the Steamed Rice:

  • 2 2/3 cups water
  • 1 teaspoon salt
  • 1 1/3 cups long-grain white rice (makes about 4 cups cooked rice)

Preparation

  1. To make the rice: Using a deep heavy-bottomed pot, bring the 2 2/3 cups water and salt to a boil. Add the rice slowly so the boiling doesn’t stop. Cover and simmer for 20 minutes without stirring or removing the cover. The rice should be just soft and the water absorbed.
  2. While the rice is simmering, preheat the over to 350°F. Put the 1 cup water and sugar in a heavy-bottomed saucepan and bring it to a boil. Add the walnuts and simmer for about 4 minutes. Drain and add the walnuts in a single layer on a baking sheet. Put in the oven and toast the walnuts for about 5 or 6 minutes. Watch carefully so the walnuts don’t brown–you just want to dry them out. Remove from the oven and set aside.
  3. Mix the mayonnaise, corn syrup and horseradish together in a large bowl, stir until smooth and well-blended and set aside.
  4. Bring a pot of water to boil, drop the shrimp in and let simmer for about 30 seconds, just long enough to heat the shrimp through. Drain the shrimp and quickly stir them into the horseradish sauce, coating them on all sides.
  5. Fluff up the rice with a fork. Serve the shrimp with the sweet walnuts on top and rice on the side. This dish is good served warm or at room temperature.