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Chinese: Cashew Nut Prawnsmain dish, vegetables, ethnic, chinese, nuts 1/2 lb fresh prawns 1/2 can mini sweet corn 2 stalks celery 2 green onions 2 oz raw cashew nuts (1/2 cup) 2 cup water 1 teaspoon salt 1 tablespoon oil 1 cup oil for deep-frying ----THICKENING MIXTURE---- 2 tablespoon water 1 teaspoon thin soy sauce 1/2 teaspoon dark soy sauce 1 dash of pepper 1 1/2 teaspoon cornstarch 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 1-1/2 inch pieces; then cut each piece lengthwise into strips, julienne style. Cut green onions into 3/4 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.
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