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
Thickening Mixture:
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. 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.
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