Shrimp with Cashew Nuts Recipe
If you love rich and flavorful dishes, then today’s Shrimp with Cashew Nuts is one you definitely don’t want to miss. This is a very popular Cantonese dish, and once you’ve learned how to make it, there’s no need to go out to enjoy it. Whenever you’re in the mood, you can easily make it at home. The process is very simple and requires no special equipment.
INGREDIENTS
- 350g Fresh Shrimp
- 200g Cashews
DIRECTIONS
Prepare the ingredients: peel and devein 350g of fresh shrimp.
Remove the purple skin from 200g of cashews.
Wash and peel the cucumber, cut it in half lengthwise, remove the seeds, and slice into crescent-shaped pieces. Do the same with the carrot.
Make the sauce: In a bowl, mix 1g of salt, 1g of sugar, 1g of chicken essence, 3g of cornstarch, 1g of sesame oil, and a small amount of water. Stir well and set aside.
Boil a pot of water, blanch the cucumber and carrot for 1-2 minutes, then drain and set aside.
In the same water, blanch the shrimp until they turn pink, then drain.
Heat a small amount of oil in a separate pan. When the oil is hot, add the cashews and roast over low heat until slightly browned. Remove and let cool.
Without changing the pan, pour in the prepared sauce.
Cook over low heat until the sauce thickens and forms a line when pulled with a spatula.
Add the blanched shrimp, cucumber, and carrot to the pan and stir-fry.
Add the roasted cashews.
Stir well until everything is evenly coated.
Remove from heat, and your delicious Shrimp with Cashew Nuts is ready to serve.