1. Peel the green prawns into shrimps, open the back of the prawns, pull out the intestines, clean them, and control the water for later use.
2. Marinate the shrimp with appropriate amount of green onions, ginger, salt, white pepper, and cooking wine for 10 minutes.
3. Cut celery diagonally into sections, and slice carrots into diamond-shaped thin slices.
4. Pick out the green onion and ginger from the shrimp, add a beaten egg white, pour in the starch, mix well, continue to marinate for 10 minutes, then place the shrimps one by one on the plate and set aside.
5. In a cold pot with cold oil, pour the cashew nuts, stir-fry on low heat until golden, and serve.
6. Leave the bottom oil in the pan, heat it to seven or eight minutes, pour the shrimps, stir fry until the color changes, pour the carrots, and continue to fry for two minutes.
7. Pour in celery, add sugar, and stir-fry evenly (don't fry for too long to make sure the celery is crispy and refreshing).
8. Pour an appropriate amount of sesame oil and remove from the pan.
