Recipe - Cashew Nut Prawns (Yiu Gwoh Ha)

One half pound Fresh prawns
One half cn Mini sweet corn
2 Stalks celery
2 Green onions
2 ounce Raw cashew nuts (One half cup)
2 cup Water
1 teaspoon Salt
1 tablespoon Oil
1 cup Oil for deepfrying

THICKENING MIXTURE
2 tablespoon Water
1 teaspoon Thin soy sauce
One half teaspoon Dark soy sauce
Dash of pepper
1 One half 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 1One half inch pieces; then cut each piece lengthwise into
strips, julienne style.

Cut green onions into Three fourths inch lengths.

Drain and dry prawns with a paper towel.

In a small saucepan heat 1 cup oil to 325 degrees. Then, deepfry 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, deepfry the prawns for 3
minutes. Remove and set aside.

Heat wok, add 1 tablespoon oil and stirfry 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: Chopsticks, Cleaver and Wok.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini