Ingredients

  • 1/2 lb Fresh prawns
  • 2 c Water
  • 1/2 can Mini Sweet corn
  • 1 tsp Salt
  • 2 Stalks celery
  • 1 tbsp Oil
  • 2 Green onions
  • 1 c Oil for deep-frying
  • 2 oz Raw cashew nuts (1/2 cup)
  • 1 c Oil for deep-frying
  • To thicken add:
  • 2 tbsp water
  • 1 tsp soy sauce
  • 1/2 tsp dark soy sauce
  • dash of pepper
  • 1 1/2 tsp cornstarch


Direction

  1. Shell, de-vein and wash prawns; then put 1 tsp salt into 2 cups water.
  2. Add the prawns and soak for 1 hour. Cut each mini corn diagonally into 2 parts.
  3. Cut celery into 1-1/2 inch pieces; then cut each piece lengthwise into strips julienne style.
  4. Cut green onions into 3/4 inch lengths. Drain and dry prawns with a paper towel.
  5. In a small saucepan heat 1 c oil to 325 degrees.
  6. Then deep-fry the cashew nuts for 3 minutes or until golden brown.
  7. Drain off excess oil and set aside. Using the same oil as used for the cashew nuts deep-fry the prawns for 3 minutes.
  8. Remove and set aside.
  9. Heat wok add 1 tbsp oil and stir-fry celery sweet corn and green onion for 1 minute sprinkling lightly with salt and sugar.
  10. Add prawns.
  11. Combine thickening ingredients in a cup; then stir into prawn mixture.
  12. Cook for 1 minute. Turn off heat add cashew nuts; mix thoroughly and serve.

Serves about 4.

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