Stir Fried Shrimp With Cashew Nuts

Stir Fried Shrimp with Cashew Nuts (Cantonese)

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 tps salt

Sauce No
1
1/4 tps salt
1/2 tps rice wine
1/2 egg white
2 tpss cornstarch

Sauce No
2
1/2 tps rice wine
1/4 tps salt
1/4 tps black pepper
1/4 tps sesame oil
1 tablespoon water
1/2 tps cornstarch

Rinse & devein shrimp; drain & mix with Sauce No
1; let sit 20 min

Boil 3 cups water; add cashews & 1/2 tps salt
Cook 8 min over medium heat & remove; drain cashews
Heat oil until medium hot; deep-fry cashews about 8 min over low heat; remove & drain on paper towel

Reheat oil until medium hot
Deep fry shrimp for 30 seconds
Remove & drain
Remove all but 1 tablespoon oil from pan
Reheat & stir fry scallion & ginger until fragrant; add shrimp, bamboo shoots & Sauce No
2
Toss ingredients lightly to mix together
Add cashews & stir
Remove to serving plate

NOTE: Green peas may be substituted for cashews

Topics: Chinese Recipes - Seafood

 

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