Chinese: Cashew Nut Prawns (Yiu Gwoh Ha)

Directions

1. Shell, devein and wash prawns; then, put 1 tsp. salt into 2 c. water.
2. Add in the prawns and soak for 1 hour.
3. Cut each mini corn diagonally into 2 parts.
4. Cut celery into 1-1/2 inch pcs; then cut each piece lengthwise into strips, julienne style.
5. Cut green onions into 3/4 inch lengths.
6. Drain and dry prawns with a paper towel.
7. In a small saucepan heat 1 c. oil to 325 degrees. Then, deep-fry the cashew nuts for 3 min or possibly till golden. Drain off excess oil and set aside.
8. Using the same oil as used for the cashew nuts, deep-fry the prawns for 3 min. Remove and set aside.
9. Heat wok, add in 1 Tbsp. oil and stir-fry celery, sweet corn and green onion for 1 minute, sprinkling lightly with salt and sugar.
10. Add in prawns.
11. Combine thickening ingredients in a c.; then stir into prawn mix. Cook for 1 minute.
12. Turn off heat, and cashew nuts, mix thoroughly, and serve.