Cashew Nut Prawns
Cashew Nut Prawns
Serves 4 persons
- 1/2 lb Fresh prawns
- 2 c Water
- 1/2 can Mini Sweet corn
- 1 tsp Salt
- 2 Stalks celery
- 1 tbsp Oil
- 2 Green onions
- 1 c Oil for deep-frying
- 2 oz Raw cashew nuts (1/2 cup)
- 1 c Oil for deep-frying
- To thicken add:
- 2 tbsp water
- 1 tsp soy sauce
- 1/2 tsp dark soy sauce
- dash of pepper
- 1 1/2 tsp cornstarch
Shell, de-vein and wash prawns; then put 1 tsp 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 c 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 tbsp 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 add cashew nuts; mix thoroughly and serve.
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