“This is a twist of a classical dish from China. I added dijon mustard for more depth in flavor. In all our dishes, there is a fusion of East meets West that only accentuates the ingredients. The walnut prawns put us on the map,” says Michael Chuong.
And don’t miss out on attending Taste the Event 2016 next year!
1 cup mayonnaise
1 oz. dijon mustard
2 oz. honey
Sriracha, to taste
Salt and pepper, to taste
Vegetable oil, for frying
24 Shrimp, peeled and deveined
Walnuts, for garnish
Jasmine rice (follow directions on bag/box)
Combine mayo, dijon mustard, honey, sriracha and salt/pepper in a mixing bowl. Mix well. Heat oil, lightly dust shrimp in cornstarch and fry until golden brown. In a separate bowl, toss shrimp in honey glaze until coated. Top with walnuts; toast them for more flavor. Serve with rice.