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Title: Cashew Nut Prawns (yiu Gwoh Ha)
Category: Chinese
Serves: 4

Ingredients:

0.50	lb	Fresh prawns
0.50	cn	Mini sweet corn
2.00		Stalks celery
2.00		Green onions
2.00	oz	Raw cashew nuts (1/2 cup)
2.00	c	Water
1.00	ts	Salt
1.00	tb	Oil
1.00	c	Oil for deep-frying
	---------	THICKENING MIXTURE ---------
2.00	tb	Water
1.00	ts	Thin soy sauce
0.50	ts	Dark soy sauce
		Dash of pepper
1.50	ts	Cornstarch

Instructions:
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.