Chinese: cashew nut prawns (yiu gwoh ha)
Chinese Prawns Vegetables Nuts
Last updated 6/12/2012 1:14:55 AM. Recipe ID 44058. Report a problem with this recipe.
Title: Chinese: cashew nut prawns (yiu gwoh ha)
Categories: Main dish, Chinese, Ethnic, Vegetables, Nuts
Yield: 4 Servings
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
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.
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.
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