Honey/Lemon Prawns with Sugared Pecans
Just a little of the honey/lemon sauce so that it isn’t too sweet and lets the flavor of the deep-fried shrimp shine through.
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Just a little of the honey/lemon sauce so that it isn’t too sweet and lets the flavor of the deep-fried shrimp shine through.
Hi,
Love your blog, but I can’t seem to to figure out how to get to the recipes.
Hope you can help. The Honey lemon prawns are calling my name.
Thanks
Sue
Thank you, Sue! Sorry to say but this is not a recipe site. I’m just not a recipe person any more. I do have hundreds of cookbooks, but I use them mostly for inspiration these days. The prawn dish is something I throw together from time to time measuring the ingredients by mood and whim rather than following a formal recipe.
This particular dish was inspired by a signature dish at Chef Chu’s in Los Altos, CA, just down the street from where I used to work. My version contains three components which are assembled at the last minute:
1. Deep fried shrimp – coasted with a batter of egg white and corn starch
2. Honey lemon sauce – also includes mayo, mustard powder
3. Candied pecans – coated with egg whites and sugar and baked until brown
This may not be much help, but I hope it gives a starting point if you want to give it a try.