Reviewed: Sep. 30, 2010

Fried up golden brown and light. A perfect batter with conrstarch. I used slightly more cornstarch because my eggs were large and that worked well. I did squeeze a dab of lemon juice in my sauce. I will do this again and again.

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Reviewer:

Eviee

Reviewed: Sep. 28, 2010

Absolutely love this when I go out to dinner so thought I'd try to make it. Success! It was so easy and tasty. The sauce was ridiculously simple to make and so very good. At prep time I thought I had prawns, but when I opened the frozen shrimp they were the little ones for like a Shrimp Louie salad. I was worried it wouldn't work, but I tossed them in the mochiko & egg white batter then into the fry pan. Some stuck together and made little shrimp clusters, but being coated and fried it did not negatively impact the taste. Drained the clusters, mixed them into the creamy sauce. I served it over steamed rice garnished with the walnuts.

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Reviewer:

vickilynn

Reviewed: Sep. 26, 2010

If you are going for the PF Changs version omit the egg white and mochiko and just dust with corn starch. Then saute in a 3T of oil instead of deep fry. I also left the honey out because the honeydew was so sweet and the honey turned the sauce brown. The sauce is just 1/4c mayo and 2T lemon juice add some condensed milk if your honeydew isn't sweet. Heat honeydew just until hot and serve immediately with Diamond candied walnuts as a garnish. SIX STARS for my version

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Reviewer:

dlance03

Reviewed: Sep. 21, 2010

This was so yummy and very close to the taste of my favorite dish at a restaurant. I used cornstarch instead of mochiko flour and sauteed the walnuts after boiling to make them crispier. Thank you for sharing this recipe, now I can re-create the dish on my own without having to go out!

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Reviewer:

Minx in a Jinx

Reviewed: Aug. 31, 2010

Very easy and great tasting. I only used 1/2 tablespoon of the sweet condensed milk and it was enough.

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Reviewer:

WISHME

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Ellicott City, Maryland, USA

Reviewed: Aug. 28, 2010

delish!

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Reviewer:

Brie

Reviewed: Aug. 24, 2010

Very delicious! Easy to make. I made a mistake of adding all the mochiko to the egg whites so it was a like a big ball of glue rather than a batter, a little water helped with that. Tastes just like the restaurant. Happy cooking!

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Reviewer:

TheMrs

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Aug. 21, 2010

followed recipe to the T, came out very very eggy and tooo tooo sweet, my boyfriend took a few bites but i could see he did not like it either, pretty disappointing

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Reviewer:

sakina...

Reviewed: Aug. 5, 2010

This was quite yummy! But I have had this dish at restaurants where the prawns were not battered or deep fried. I never deep fry anything at home so it was an 'interesting' task... and the mess I made! Having said that, the sauce was good and I will definitely make this again but just by sauteeing the prawns instead of deep frying them.

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Reviewer:

AGC

Cooking Level: Intermediate

Living In: Sammamish, Washington, USA

Reviewed: Aug. 1, 2010

Abosolutely loved this recipe and it was very easy. My husband thought it taste the same as from the restaurant where we usually get it. Costs $18 there. Saved a little money and have a new crowd pleaser. I did not see the rice flour at the supermarket so I used cornstarch as some of the others had. I will go to the asian market to get the rice flour for the next time I prepare it. I love recipes that are inexpensive and don't take that much time. You can still be on a budget and have a great meal.

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