Rinse and devein shrimp;
drain and mix with Sauce No. 1; let sit for 20 minutes.
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.