Chinese: Cashew Nut Prawns (Yiu Gwoh Ha)

| Next >>

Title: Chinese: Cashew Nut Prawns (Yiu Gwoh Ha)
Yield: 4 Servings
Categories: Main Dishes, Chinese, Ethnic, Vegetables, Nuts


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.

SOURCE: Chosticks, Cleaver and Wok.

From Gemini's MASSIVE MealMaster collection at