Yield: 4 servings
|½ pounds||Fresh prawns|
|½ can||Mini sweet corn|
|2 \N||Stalks celery|
|2 \N||Green onions|
|2 ounces||Raw cashew nuts (1/2 cup)|
|1 teaspoon||Thin soy sauce|
|½ teaspoon||Dark soy sauce|
|1 cup||Oil for deep-frying|
|\N \N||Dash of pepper|
Shell, devein and wash prawns; then, put 1 teaspoon salt into 2 cups water. Add the prawns and soak for 1 hour.
Cut each mini corn diagonally into 2 parts.
Cut celery into 1-½ inch pieces; then cut each piece lengthwise into strips, julienne style.
Cut green onions into ¾ inch lengths.
Drain and dry prawns with a paper towel.
In a small saucepan heat 1 cup oil to 325 degrees. Then, deep-fry the cashew nuts for 3 minutes or until golden brown. Drain off excess oil and set aside.
Using the same oil as used for the cashew nuts, deep-fry the prawns for 3 minutes. Remove and set aside.
Heat wok, add 1 tablespoon oil and stir-fry celery, sweet corn and green onion for 1 minute, sprinkling lightly with salt and sugar.
Combine thickening ingredients in a cup; then stir into prawn mixture. Cook for 1 minute.
Turn off heat, and cashew nuts, mix thoroughly, and serve.
SOURCE: Chosticks, Cleaver and Wok.