Walnut Prawns Recipe

Line a small baking sheet or plate with parchment paper. Measure walnuts and set aside.

In a small nonstick skillet over medium heat, combine granulated sugar, water, and butter. Stir until sugar dissolves and mixture begins to bubble gently (about 1–2 minutes).

Add the walnuts and toss constantly with a wooden spoon or silicone spatula so sugar crystallizes then melts again into a glossy coating, about 2–3 minutes. Continue until walnuts are evenly coated and golden.

Quickly transfer walnuts to the prepared parchment in a single layer, separating any clumps. Sprinkle with sea salt while warm. Let cool completely (10–15 minutes). Break into pieces if stuck together.

In a small saucepan, combine pineapple juice, light brown sugar, rice vinegar, and soy sauce. Bring to a gentle simmer over medium-low heat, stirring so sugar dissolves.

In a small bowl, whisk cornstarch and water to make a smooth slurry. Pour slurry into simmering pineapple mixture and cook, stirring, until mixture thickens slightly (30–60 seconds). Remove from heat and let cool 2 minutes.

Whisk in mayonnaise and sweetened condensed milk until smooth and glossy. Season with salt and black pepper to taste. If glaze is too thin, return briefly to very low heat and simmer 30 seconds more; if too thick, whisk in up to 1 tablespoon water or extra pineapple juice.

Keep warm or let cool to room temperature; glaze will thicken as it cools.

Pat shrimp dry with paper towels and lightly salt both sides. If tails are very long, trim slightly to make them easy to eat.

Prepare the batter: in a bowl combine 3 tbs all-purpose flour, 3 tbs cornstarch, baking soda, and fine cornmeal (if using). In a separate chilled bowl, whisk the lightly beaten egg into the ice water, then gently fold the dry mix into the liquid just until a slightly lumpy batter forms. Do not overmix; a few small lumps are fine. Keep the batter cold (set bowl over a larger bowl of ice if needed).

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil— it should sizzle and rise immediately without browning too fast.

Working in batches (do not overcrowd), dip each shrimp into the batter, let excess drip off, then carefully lower into hot oil. Fry 2–3 minutes until batter is pale golden and shrimp are cooked through. Turn if necessary for even color.

Using a slotted spoon, transfer fried shrimp to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if making multiple batches.

If glaze is warm, give it a quick stir. Place fried shrimp in a large mixing bowl or on a tray. Spoon the creamy pineapple glaze over the warm shrimp — about 1 tablespoon glaze per shrimp — and gently toss or brush to coat evenly. Work quickly so batter stays crisp but glaze adheres.

Scatter candied walnuts over the glazed shrimp, reserving a few for garnish. Transfer shrimp to a serving platter.

Sprinkle toasted sesame seeds, sliced scallions, and cilantro leaves over the top. Serve immediately with lemon or lime wedges on the side.

Leftovers: keep shrimp and glaze separate in airtight containers and refrigerate up to 24 hours. Reheat shrimp briefly in a 350°F (175°C) oven to restore crispness and rewarm glaze gently before combining.