Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    


1/2 lb Fresh prawns
2 c Water
1/2 can Mini Sweet corn
1 tsp Salt
2 Stalks celery
1 tbsp Oil
2 Green onions
1 c Oil for deep-frying
2 oz Raw cashew nuts (1/2 cup)
1 c Oil for deep-frying
To thicken add:
2 tbsp water
1 tsp soy sauce
1/2 tsp dark soy sauce
dash of pepper
1 1/2 tsp cornstarch

Shell, de-vein and wash prawns; then put 1 tsp 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 c 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 tbsp 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 add cashew nuts; mix thoroughly and serve. Serves about 4.

         ©2007-2017 All rights Reserved.