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Cashew Nut Prawns (yiu Gwoh Ha)

This Cashew Nut Prawns (yiu Gwoh Ha) recipe uses Fresh Prawns, Mini Sweet Corn, Celery, Green Onions, and Raw Cashew Nuts. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 lb
• 1/2 can
• 2 stalk
• 2
• 2 oz
• 2 cup
• 1 tsp
• 1 tbsp
• 1 cup

Method (preview)

1. 1

   Cut each mini corn diagonally into 2 parts.

2. 2

   Cut celery into 1-1/2 inch pieces; then cut each piece lengthwise into strips, julienne style.

3. 3

   Cut green onions into 3/4 inch lengths.

4. 4

   Drain and dry prawns with a paper towel.

5. 5

   In a small saucepan heat 1 cup oil to 325 degrees.

6. 6

   Then, deep-fry the cashew nuts for 3 minutes or until golden brown. Drain off excess oil and set aside.

7. 7

   Using the same oil as used for the cashew nuts, deep-fry the prawns for 3 minutes. Remove and set aside.

8. 8

   Heat wok, add 1 tablespoon oil and stir-fry celery, sweet corn and green onion for 1 minute, sprinkling lightly with salt and sugar.

9. 9

   Add prawns.

10. 10

    Combine thickening ingredients in a cup; then stir into prawn mixture. Cook for 1 minute.

11. 11

    Turn off heat, and cashew nuts, mix thoroughly, and serve.