RECIPES OF CHINA

Ingredients

1/2 lb

1/2 can

2 stalk

2

2 oz

2 cups

1 tsp

1 tbsp

1 cup

Oil for deep-frying

2 tbsp

1 tsp

1/2 tsp

1 1/2 tsp

Water

Thin soy sauce

Dark soy sauce

Cornstarch

Dash of pepper

1.  Put 1 tsp salt into 2 cups water and add the prawns and soak for 1 hour and drain and dry prawns with a paper towel
2. Cut celery into 1-1/2 inch pieces, then cut each piece lengthwise into strips, julienne style
3. In a small saucepan heat 1 cup oil to 325 degrees F
4. Then, deep-fry the cashew nuts for 3 minutes or until golden brown and drain off excess oil and set aside
5. Using the same oil as used for the cashew nuts, deep-fry the prawns for 3 minutes and remove and set aside
6. Heat wok, add 1 tbsp oil and stir-fry celery, sweet corn and green onion for 1 minute, sprinkling lightly with salt and sugar and add prawns
7. Combine thickening ingredients in a cup, then stir into prawn mixture and cook for 1 minute
8. Turn off heat, add cashew nuts, mix thoroughly, and serve