Recipes from China :: Chinese Main Dish Seafood
1/2 pound raw shrimp, shelled
3 oz. raw cashews
3 c. peanut or canola (or other vegetable) oil
6 slices fresh ginger root
1/4 c. pre-cooked bamboo shoots, diced
6 (1-in.) sections scallions
1/2 tsp. salt
Sauce No. 1
1/4 tsp. salt
1/2 tsp. rice wine
1/2 egg white
2 tsp. cornstarch
Sauce No. 2
1/2 tsp. rice wine
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. sesame oil
1 Tbsp. water
1/2 tsp. cornstarch
Rinse and devein shrimp; drain and mix with Sauce No. 1; let sit 20 mins.
Boil 3 c. water; add cashews and 1/2 tsp. salt. Cook 8 mins. over med. heat and remove; drain cashews. Heat oil until med. hot; deep-fry cashews about 8 mins. over low heat; remove and drain on paper towel.
Reheat oil until med. hot. Deep fry shrimp for 30 seconds. Remove and drain. Remove all but 1 Tbsp. 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.
NOTE: Green peas may be substituted for cashews.
