---------- Recipe via Meal-Master (tm) v8.02

     Title: CASHEW NUT PRAWNS (YIU GWOH HA)
Categories: Chinese, Seafood
     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: Chopsticks, Cleaver and Wok.

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