Ingredients:
1/2 lb Fresh prawns
2 c Water
1/2 can Mini Sweet corn
1 tsp Salt
2 Stalks celery
1 tbsp Oil
2 Green onions
1 c Oil for deep-frying
2 oz Raw cashew nuts (1/2 cup)
1 c Oil for deep-frying
To thicken add:
2 tbsp water
1 tsp soy sauce
1/2 tsp dark soy sauce
dash of pepper
1 1/2 tsp cornstarch

Directions:
Shell, de-vein and wash prawns; then put 1 tsp 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 c 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 tbsp 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 add cashew nuts; mix thoroughly and serve. Serves about 4.