Yiu Gwoh Ha (cashew Nut Prawns)

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Archived, China, Main dish, Seafood	4	Servings

INGREDIENTS

1/2	lb	Fresh prawns
1/2		Mini sweet corn
2		Stalks celery
2		Green onions
2	oz	Raw cashew nuts, 1/2 cup
2	c	Water
1	t	Salt
1	T	Oil
1	c	Oil for deep-frying
2	T	Water
1	t	Thin soy sauce
1/2	t	Dark soy sauce
		Dash of pepper
1 1/2	t	Cornstarch

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 603 Calories From Fat: 565 Total Fat: 64.3g Cholesterol: 0mg Sodium: 672.5mg Potassium: 181.3mg Carbohydrates: 6.7g Fiber: 1.1g Sugar: 1.5g Protein: 3g