Name: Chili Prawns with Sweet Sesame Walnuts
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 3 tablespoons grape seed, corn, or other neutral oil; 1 large egg white; 2 tablespoons plus ½ teaspoon potato starch; 1 pound large shrimp, peeled and deveined; ⅓ cup fresh lily buds, trimmed; 1 teaspoon chili bean sauce; ½ teaspoon baking soda; 2 teaspoons garlic chili sauce, preferably Maggi brand; 1½ teaspoons baking soda; 1½ teaspoons salt; 7 dried red Thai chiles; 2¼ cups walnut halves; ¼ cup chicken stock, preferably homemade or canned low-sodium broth; ⅔ cup sugar; Grape seed, corn, or other neutral oil for deep-frying; 4 scallions, trimmed and julienned; 4 garlic cloves, sliced; ½ onion, diced; 3 tablespoons white sesame seeds; ¼ teaspoon sesame oil; ½ teaspoon sugar; ¼ teaspoon chili oil, preferably homemade; ½ teaspoon oyster sauce

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This is my version of the classic Cantonese shrimp and candied walnut stir-fry. I add a bit of heat here and lily buds for freshness. All the parboiling may seem unnecessary, but it is the key to this dish. Boiling and drying the ingredients before frying make the walnuts light and crisp and the shrimp amazingly crunchy.

Ingredients

Sweet Sesame Walnuts

1½ teaspoons baking soda
2¼ cups walnut halves
⅔

Asia
Starter
Gluten-free

Method

To make the walnuts: Bring 4¼ cups water to a boil in a large saucepan. Add the baking soda and walnuts and cook until the water returns to a boil. Drain and dry the walnuts in a colander.
Put the sugar in a large saucepan with

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Ingredients

Sweet Sesame Walnuts

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