| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Chinese, Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Fresh prawns |
| 1/2 | cn | Mini sweet corn |
| 2 | Stalks celery | |
| 2 | Green onions | |
| 2 | oz | Raw cashew nuts (1/2 cup) |
| 2 | c | Water |
| 1 | ts | Salt |
| 1 | tb | Oil |
| 1 | c | Oil for deep-frying |
| 2 | tb | Water |
| 1 | ts | Thin soy sauce |
| 1/2 | ts | Dark soy sauce |
| Dash of pepper | ||
| 1 1/2 | ts | Cornstarch |
INSTRUCTIONS
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 1-1/2 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: Chopsticks, Cleaver and Wok. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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