Crack cocaine (honey walnut prawns) at Honey CourtChinese restaurants seriously need to correct their menus. Because honey walnut prawns should never be listed under “seafood.” It should be under “desserts.” The dish consists of deep-fried prawns coated in a sweet-sticky sauce made of mayonnaise, honey, and condensed milks, then topped with candied walnuts. In other words, it is the crack cocaine of Hong Kong-style cuisine. The addictive qualities of honey walnut prawns seemed like they would translate well to the Serbian palette; high in calories, high in fat, smothered in mayonnaise. (Slavko and his pals after all, spread mayonnaise on their pizza.) So I decided to serve the Serbian the best crack cocaine Seattle has to offer: Honey walnut prawns from Honey Court Seafood Restaurant (516 Maynard Ave. S.).The Chinatown-based restaurant doles out huge dishes of gooey basis all day (and almost all night) long. Their honey walnut prawns gleam with grease and are so heavily glazed that the mayonnaise falls off in globs. As expected, Slavko was impressed. “Wow, that smells good,” he said. He grabbed a prawn with his chopsticks and shoved it in his mouth. “It’s crunchy and sweet, I like the sauce.””That’s because it’s made of mayonnaise.”Too much mayonnaise, it turned out. Gorging on more than a dozen fat, fried prawns drenched in saccharine-sweetness however took its toll on Slavko and by meal’s end, he was nauseous. “But I would do it again,” he said. “I definitely like honey walnut prawns. They taste like something they would have at Panda Express.” (The cooks at Honey Court would likely be offended, but in Slavko’s mind, the comparison was a huge compliment.)And apparently, it’s been a couple of months since Slavko has visited a Panda Express because he missed this promo: