Try this Chinese- Cashew Nut Prawns (Yiu Gwoh Ha) recipe, or contribute your own.Suggest a better description
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.
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|Serving Size: 1 Serving (165g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 30 (33%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 85.1mg||26 %|
|Sodium 161.5mg||6 %|
|Potassium 193.6mg||5 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 2g|
|Protein 11.9g||17 %|
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Calories per serving: 91
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