8 raw prawns (about 1 1/2 lbs.) or lg. shrimp
8 button mushrooms (canned)
2 sm. cucumbers
1 oz. ham

MARINADE:

1 egg white
1/2 tsp. salt
1/2 tbsp. wine
1 tbsp. cornstarch

SEASONING SAUCE:

4 tbsp. soup stock or water
1/2 tbsp. wine
1 tsp. cornstarch
1 tsp. sesame oil
1/2 tsp. salt
3 c. oil

Clean, devein and shell the prawns or shrimp. Slice each prawn into 4 slices lengthwise, set in a bowl and mix with egg white, salt, wine, cornstarch and marinate at least 1/2 hour.

Peel and slice the cucumber into 2-inch long pieces, boil in boiling water for 1/2 minute, then plunge into cold water immediately. Slice or score each mushroom. Slice ham same size as cucumber. Prepare seasoning sauce in a bowl.

Heat oil to 280 degrees. Add prawns and fry about 10 seconds. When they turn white and are 90% done, remove prawns and drain off oil from frying pan. Put back only 3 tablespoon oil in pan. Stir fry the sliced mushrooms, cucumbers and hand. Add the seasoning sauce, stir until thickened. Add the prawns and heat thoroughly. Serve in a shallow oval platter.