Title: Chinese: Cashew Nut Prawns (Yiu Gwoh Ha)
Categories: Entree Chinese Ethnic Babycorn Cashews
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
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.

SOURCE: Chosticks, Cleaver and Wok.

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