• 1/2 lb fresh prawns
  • 2 cup water
  • 1/2 can mini sweet corn
  • 1 tsp salt
  • 2 celery stalks
  • 1 tbsp oil
  • 2 green onions
  • 1 cup oil for deep frying
  • 2 oz raw cashew nuts (1/2 cup)
  • To thicken add:
  • 2 tbsp water
  • 1 tsp soy sauce
  • 1/2 tsp dark soy sauce
  • pinch of pepper
  • 1 1/2 tsp cornstarch

To make the cashew nut prawns recipe we will firstly need to 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 the celery stalks into 1-1/2 inch pieces; then cut each piece lengthwise into strips julienne style. Next, cut green onions into 3/4 inch lengths. Drain and dry prawns with a paper towel.

Taking a small saucepan, heat 1 cup of 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 we just used for the cashew nuts, deep-fry the prawns for about 3 minutes. Remove and set aside.

Heat your wok and add 1 tbsp oil and stir-fry celery, sweet corn and green onion for 1 minute – sprinkling lightly with salt and sugar.

Lastly, we’ll add the prawns. Combine thickening ingredients in a cup; then stir into prawn mixture. Cook for about a minute. Turn off heat and add cashew nuts. Mix thoroughly and serve the delicious cashew nut prawns to your guests.