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 teaspoon salt
1 tablespoon oil
1 cup oil for deep-frying
2 tablespoon water
1 teaspoon thin soy sauce
1/2 teaspoon dark soy sauce
1 dash of pepper
1 1/2 teaspoon cornstarch
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.
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.
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