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Add a photoServings: 4
Ingredients
- 1/2 lb Fresh prawns
- 1/2 can Mini sweet corn
- 2 stalk celery
- 2 x Green onions
- 2 ounce Raw cashew nuts (1/2 c.)
- 2 c. Water
- 1 tsp Salt
- 1 Tbsp. Oil
- 1 c. Oil for deep-frying
- 2 Tbsp. Water
- 1 tsp Thin soy sauce
- 1/2 tsp Dark soy sauce Dash of pepper
- 1 1/2 tsp Cornstarch
Directions
- Shell, devein and wash prawns; then, put 1 tsp. salt into 2 c. water.
- Add in the prawns and soak for 1 hour.
- Cut each mini corn diagonally into 2 parts.
- Cut celery into 1-1/2 inch pcs; 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 c. oil to 325 degrees. Then, deep-fry the cashew nuts for 3 min or possibly till golden. Drain off excess oil and set aside.
- Using the same oil as used for the cashew nuts, deep-fry the prawns for 3 min. Remove and set aside.
- Heat wok, add in 1 Tbsp. oil and stir-fry celery, sweet corn and green onion for 1 minute, sprinkling lightly with salt and sugar.
- Add in prawns.
- Combine thickening ingredients in a c.; then stir into prawn mix. Cook for 1 minute.
- Turn off heat, and cashew nuts, mix thoroughly, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 691 | |
| Calories from Fat 576 | 83% |
| Total Fat 65.49g | 82% |
| Saturated Fat 5.67g | 23% |
| Trans Fat 1.49g | |
| Cholesterol 86mg | 29% |
| Sodium 911mg | 38% |
| Potassium 319mg | 9% |
| Total Carbs 13.92g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.5g | 2% |
| Protein 15.46g | 25% |
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