Title: Chinese: cashew nut prawns (yiu gwoh ha)
 Categories: Main dish, Chinese, Ethnic, Vegetables, Nuts
      Yield: 4 Servings
 
    1/2 lb Fresh prawns
    1/2 cn Mini sweet corn
      2    Stalks celery
      2    Green onions
      2 oz Raw cashew nuts (1/2 cup)
      2 c  Water
      1 ts Salt
      1 tb Oil
      1 c  Oil for deep-frying

MMMMM---------------------THICKENING MIXTURE--------------------------
      2 tb Water
      1 ts Thin soy sauce
    1/2 ts Dark soy sauce
           Dash of pepper
  1 1/2 ts 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.
  
  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.