How to make Honey Walnut Prawns -
Honey walnut prawns have the unusual combination of honey and walnut, resulting in exquisite taste, and making the dish a must-try
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Honey (शहद), Walnuts (अखरोट)
Cuisine : Chinese
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Fish in Green Curry with Mango Pomegranate Salad Prawn and Potato Rassa - SK Khazana Prawns Inteha Muri Ghonto
Honey Walnut Prawns Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Honey Walnut Prawns Recipe
Honey 1 1/2 tablespoons
Walnuts 8-10
Prawns 12-16 medium
Green capsicum 1 medium
Yellow capsicum 1 medium
Red capsicum 1 medium
Garlic 6-7 cloves
Black peppercorns , crushed to taste
Red chilli flakes 1 teaspoon
Soy sauce 1 teaspoon
Vinegar 1 teaspoon
Salt to taste
Cornflour 1 tablespoon
Oil 3-4 tablespoons
Button chillies 2-3
Method
Step 1
Cut the green, yellow and red capsicums into medium pieces and keep them in a bowl. Roughly chop garlic cloves and keep in a small bowl. Peel and devein the prawns and keep them in another bowl.
Step 2
Heat a non-stick pan.
Step 3
Take prawns in a mixing bowl, add crushed peppercorns, ½ teaspoon chilli flakes, ½ teaspoon soy sauce, vinegar, salt and cornflour and mix well.
Step 4
Pour oil into hot pan and when it is hot, add marinated prawns and shallow-fry till crisp and ¾ done. Drain on absorbent paper.
Step 5
Add garlic to the oil remaining in the wok and sauté till golden brown. Add button chillies, remaining chilli flakes, red capsicum, green capsicum and yellow capsicum and toss well.
Step 6
Add walnuts and toss well.
Step 7
Add 3-4 tablespoons water to the marinade remaining in the bowl, mix well and add to prawns mixture and mix well. Reduce heat, add remaining soy sauce, prawns, honey and a little salt and mix well.
Step 8
Switch off the heat, transfer into a serving bowl and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
