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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 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
Rinse and devein shrimp; drain and mix with Sauce No. 1; let sit 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.
NOTE: Green peas may be substituted for cashews.
