1/2 lb fresh prawns
1/2 can mini sweet corn
2 stalks celery
2 green onions
2 oz raw cashew nuts (1/2 cup)
2 cup water
1 tsp salt
1 tbsp oil
1 cup oil for deep-frying
THICKENING MIXTURE
2 tbsp water
1 tsp thin soy sauce
1/2 tsp dark soy sauce
1 dash of pepper
1 1/2 tsp cornstarch
Directions
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.
Servings: 4 servings
Cashew Nut Prawns Recipe brought to you by Recipe Ideas
Categories: Fish; Nut; Seafood
The History of Recipes
We are able to trace the history of `recipes` way back into the far past, certainly as far into history as pharonic Egypt, and possibly even further than that. Interesting though that is, in the main part, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to food historians is a series of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. As we move into The time of the romans around 25BC a man called Apicius created some scripts describing recipes cooked by the Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Aspicius also informs us how the Romans used many different herbs, including some that we all recognise such as thyme, mint and parsley. As we move on, we have a couple of interesting recipe books which were published in the 14th Century ; a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian food that appears on menues today, but rather recipes for the types of meals served to the rich and powerful of that period. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab countries, such as parsley and basil. These new foods and tastes prompted an eruption in publications on food, some of which still exist in private collections. During the next few centuries, the upper-class families of Europe competed with each other to lay on the most extravagent meals, and as a consequence, cooks and their recipe collections were at a premium. However, it wasn`t until the 19th century that fine cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. By the advent of the 20th century, cooking books are in high demand, as a result of more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Cashew Nut Prawns recipe.
