A:

1 lb. med. sized prawns, shelled and deveined
1 tsp. sugar
1/4 tsp. salt
Dash of pepper
1/2 tsp. ginger juice
1 tbsp. cornflour
1 tsp. oil

B:

1/4 tsp. salt
1/4 tsp. sugar
1 tsp. light soy sauce
1 tsp. cornflour
6 tbsp. water
1 tsp. sherry

C:

Oil for deep-frying
4 oz. roasted cashew nuts
1 stalk spring onion cut into 2 inch lengths

Marinate prawns in A for 1/2 hour. Mix B in a bowl for the sauce. Heat oil for deep-frying until very hot. Put in marinated prawns and cook for a minute. Remove and drain. Leave only about 2 tablespoons oil in the pan. Pour in the sauce and stir well. Turn off heat on boiling. Add C and cooked prawns. Remove to a serving plate and serve immediately over rice.

Note: Soak the shelled prawns in ice water with a teaspoon of sugar for 1/2 hour before marinating to make them crunchy.