Cashew Nut Prawns

• 1/2 lb Fresh prawns
• 2 c Water
• 1/2 can Mini Sweet corn
• 1 tsp Salt
• 2 Stalks celery
• 1 tbsp Oil
• 2 Green onions
• 1 c Oil for deep-frying
• 2 oz Raw cashew nuts (1/2 cup)
• 1 c Oil for deep-frying
• To thicken add:
• 2 tbsp water
• 1 tsp soy sauce
• 1/2 tsp dark soy sauce
• dash of pepper
• 1 1/2 tsp cornstarch

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

Serves about 4.