Mix the water, cornflour, soy sauce and sugar in a bowl and set aside. Heat 30 ml (2 tbsp) oil in a large frying pan and fry the almonds until lightly browned, stirring frequently. Remove and drain well.

Stir-fry the cabbage, spring onions and peas with 5 ml (1 tsp) salt in the oil remaining in the pan for 2 minutes, or until the vegetables are tender but still slightly crisp.

Stir 15 ml (1 tbsp) of the cornflour mixture into the vegetables. Cook until it thickens and coats the vegetables, then remove to a serving dish and keep hot.

Put the remaining oil in the pan and add the prawns, ginger, paprika and remaining salt. Stir-fry for 3 - 4 minutes until the prawns are heated through, then add the mushrooms, sherry and remaining cornflour mixture. Stir-fry for a further 3 - 4 minutes until the mixture thickens and coats the prawns.

Spoon the prawn mixture over the vegetables and sprinkle with the almonds.