International Recipes
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
- Rinse and devein shrimp; drain and mix with Sauce No. 1; let sit for 20 minutes.
- Boil 3 cups water; add cashews and 1/2 teaspoon salt. Cook 8 minutes over medium heat and remove; drain cashews.
- Heat oil until medium hot; deep fry cashews about 8 minutes over low heat; remove and drain on paper towel.
- Reheat oil until medium hot. Deep fry shrimp for 30 seconds. Remove and drain.
- 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.
Notes
Green peas may be substituted for cashews.