Cashew Nut Prawns Recipe

Cashew Nut Prawns Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1/2 lbs: Fresh prawns,
1/2 can: Mini sweet corn,
2 Stalks: celery,
2: Green onions,
2 ounce: Raw cashew nuts, 1/2 cup
2 cup: Water,
1 tsp: Salt,
1 tbsp: Oil,
1 cup: Oil for deep-frying,

THICKENING MIXTURE
2 tbsp: Water,
1 tsp: Thin soy sauce,
1/2 tsp: Dark soy sauce,
Dash of pepper,
1 1/2 tsp: Cornstarch,

Directions:

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.


Source from luhu.jp