SWEET WALNUTS AND PRAWNS
- Yield servings
- Prep 15 mins
- Cook 35 mins
Ingredients
- Steamed rice
- 2-2/3 -- water
- 1-1/3 cup long-grain white rice (makes 4 cooked)
- 1 teaspoon salt
- Prawns
- 1 cup water
- 1 cup sugar
- 1-1/2 cup walnuts, in large pieces
- 3/4 cup mayonnaise
- 2 tablespoons light corn syrup
- 3 tablespoons cream-style horseradish
- 1 pound shrimp (about 20 large shrimp), cooked, shelled and deveined
Instructions
- Using a deep heavy-bottomed pot, bring the 2 2/3 cups of water and salt to a boil. Add the rice slowly so the boiling doesn’t stop. Cover and simmer for 20 minutes without stirring or removing the cover. Then check: the rice should be just soft and the water absorbed.
- While the rice is simmering, preheat the oven to 350F. Put the 1 cup water and sugar in a heavy-bottommed saucepan and bring to boil. Add the walnuts and simmer for about 4 minutes. Drain and spread the walnuts in a single layer on a baking sheet. Put in the oven and roast for about 5 to 6 minutes. Watch carefully so the walnuts don’t brown – you just want to dry them out. Remove from the oven and set aside.
- Mix the mayonnaise, corn syrup, and horseradish together…
Recipe provided courtesy of Marion Cunningham
