| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Main dish, China, Seafood, Archived |
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: Chosticks, Cleaver and Wok.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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