Ingredients
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
Chinese: Cashew Nut Prawns (Yiu Gwoh Ha) Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fish; Nut; Seafood
The History of Recipes
Recipes as a concept can be tracked far back into the distant past, in truth as far into history as the Egyptians, and possibly even further. However, mostly, these early cookbooks were just basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to food historians is a collection of stone tablets in Sumerian which recount the preparation 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 tried it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a roman called Apicius created a few documents which described recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were split into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius describes how the early Romans made use of many different aromatic flavors, including some that we all recognise like bay, fennel and dill. As our culinary historical trip moves on a few more years we find a couple of interesting cookery books published in the 1300s - a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian curry that is popular today, but rather recipes for the types of food on the tables of the rich people of the period. In the fifteenth century, people returning from the crusades brought us many new foods and spices from the holy lands, including spices such as coriander, parsley, and basil. The introduction of these new tastes caused an outbreak in books on cookery, many of which are now in private collections. Like it or not, the introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Chinese_ Cashew Nut Prawns (Yiu Gwoh Ha) recipe.
