Cashew nut prawns
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh prawns |
| ½ | can | Mini sweet corn |
| 2 | Stalks celery | |
| 2 | Green onions | |
| 2 | ounces | Raw cashew nuts (1/2 cup) |
| 2 | tablespoons | Water |
| 1 | teaspoon | Thin soy sauce |
| ½ | teaspoon | Dark soy sauce |
| 2 | cups | Water |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Oil |
| 1 | cup | Oil for deep-frying |
| Dash of pepper | ||
| 1½ | teaspoon | Cornstarch |
Directions
THICKENING MIXTURE
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.
Add prawns.
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.