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Yiu gwoh ha (cashew nut prawns)
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Entrees, Ethnic, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Fresh prawns | | 1/2
| can | Mini sweet corn | | 2
| | Stalks celery | | 2
| | Green onions | | 2
| oz | Raw cashew nuts (?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 |
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Procedures:
| 1 | Shell, devein and wash prawns; then, put 1 teaspoon salt into 2 cups water. | | 2 | Add the prawns and soak for 1 hour. | | 3 | Cut each mini corn diagonally into 2 parts. | | 4 | Cut celery into 1-?inch pieces; then cut each piece lengthwise into strips, julienne style. | | 5 | Cut green onions into ?inch lengths. | | 6 | Drain and dry prawns with a paper towel. | | 7 | In a small saucepan heat 1 cup oil to 325 degrees. | | 8 | Then, deep-fry the cashew nuts for 3 minutes or until golden brown. | | 9 | Drain off excess oil and set aside. | | 10 | Using the same oil as used for the cashew nuts, deep-fry the prawns for 3 minutes. | | 11 | Remove and set aside. | | 12 | Heat wok, add 1 tablespoon oil and stir-fry celery, sweet corn and green onion for 1 minute, sprinkling lightly with salt and sugar. | | 13 | Add prawns. | | 14 | Combine thickening ingredients in a cup; then stir into prawn mixture. | | 15 | Cook for 1 minute. | | 16 | Turn off heat, and cashew nuts, mix thoroughly, and serve. |
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