International Recipes

Stir Fried Shrimp with
Cashew Nuts (Cantonese)

No Photo

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.

Notes

Green peas may be substituted for cashews.



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