Cashew nut prawns (yiu gwoh ha)

4 servings

Ingredients

Quantity Ingredient
½ pounds Fresh prawns
½ can Mini sweet corn
2 Stalks celery
2 Green onions
2 ounces Raw cashew nuts (1/2 cup)
2 tablespoons Water
1 teaspoon Thin soy sauce
½ teaspoon Dark soy sauce
2 cups Water
1 teaspoon Salt
1 tablespoon Oil
1 cup Oil for deep-frying
Dash of pepper
1½ teaspoon Cornstarch

Directions

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 1-½ inch pieces; then cut each piece lengthwise into strips, julienne style.

Cut green onions into ¾ 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.

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