---------- Recipe via Meal-Master (tm) v8.02
  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
   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
   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
   SOURCE: Chopsticks, Cleaver and Wok.