Print Recipe

Stir Fried Shrimp with
Cashew Nuts (Cantonese)

Ingredients

Shrimp

  • 1/2 pound raw shrimp, shelled
  • 3 ounces raw cashews
  • 3 cups peanut or vegetable oil
  • 6 slices fresh ginger root
  • 1/4 cup pre-cooked bamboo shoots, diced
  • 6 (1-inch) sections scallions
  • 1/2 teaspoon salt

Sauce No. 1

  • 1/4 teaspoon salt
  • 1/2 teaspoon rice wine
  • 1/2 egg white
  • 2 teaspoons cornstarch

Sauce No. 2

  • 1/2 teaspoon rice wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sesame oil
  • 1 tablespoon water
  • 1/2 teaspoon cornstarch

Instructions

  1. Rinse and devein shrimp; drain and mix with Sauce No. 1; let sit for 20 minutes.
  2. Boil 3 cups water; add cashews and 1/2 teaspoon salt. Cook 8 minutes over medium heat and remove; drain cashews.
  3. Heat oil until medium hot; deep-fry cashews about 8 minutes over low heat; remove and drain on paper towel.
  4. Reheat oil until medium hot. Deep fry shrimp for 30 seconds. Remove and drain.
  5. Remove all but 1 tablespoon oil from pan. Reheat and stir fry scallion and ginger until fragrant; add shrimp, bamboo shoots and Sauce No. 2. Toss ingredients lightly to mix together. Add cashews and stir. Remove to serving plate.

Green peas may be substituted for cashews.

Recipe Goldmine