SHRIMP
WITH CASHEW NUTS腰果蝦仁:
1 ½
lb. small or medium shrimp
3
stalks green onion, cut into pieces
4
thinly sliced ginger
4 oz.
raw cashew nuts
¼ cup
each bamboo shoots & carrots, diced
2
tbsp. cooked tender peas
cooking
oil
seasoning
for shrimp:
½ tsp. salt
1 tsp. rice wine or dry sherry
½ egg white
2 tsp. tapioca starch
sauce:
½ tsp. each salt & sugar
1 tsp. rice wine
¼ tsp. white pepper
½ tsp. sesame oil
1 tsp tapioca starch mixed with 2-3 tbsp.
water
Rinse,
shell and de-vein shrimp. Wrap them up in several thickness of paper towels and
refrigerate for 1 hour. Add seasoning
ingredients and marinate for 30 minutes.
In
wok or non-stick saucepan, heat ¼ cup cooking oil over high heat until very
hot. Add cashew nuts. Quickly reduce heat to medium-low and toast nuts for a
few minutes until golden brown. Remove with slotted spoon and drain on paper
towels.
Heat
oil to hot again and add shrimp. Stir-fry for 1 minute, or until colour is
changed on the outside. Remove with slotted spoon.
Drain
off all but 1 tbsp. oil. Add in ginger, green onion, bamboo shoots, carrots and
peas. Toss together for 1 minute and then return shrimp to the pan. Mix sauce ingredients together and add to
shrimp mixture together with cashew nuts. Toss together and serve right away.
VARIATION:
- SHRIMP WITH PEAS—Omit
nuts, bamboo shoots and carrots, substitute with ½ cup cooked tender green
peas, or snow peas.
2. CHICKEN
BREAST WITH CASHEW NUTS: Substitute shrimp
with 1 cup chicken breast meat, cut into cubes, and proceed in the same way.
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