from PM’s CC Vol I. This is like cashew chicken…but with shrimp, and no vegetables to get in the way of one’s crustacean enjoyment. The seasoning is basic: ginger, scallion, a bit of sesame oil.
蝦仁 xia1ren2 — shrimp
腰果 yiao1guo3 — cashew nuts
Ingredients:
2/3 lb small fresh shrimp, shelled and deveined
1/2 cup cashews, toasted or deep fried
2 scallions, sliced 1″ long
4 slices ginger
shrimp marinade:
1/2 egg white
1 Tb cornstarch
1/4 ts salt
seasoning sauce:
1 Tb rice wine
pinch salt
1 ts sesame oil
Method:
1. marinate shrimp 1 hour at least
2. heat oil. fry shrimp until just done, remove.
3. fry scallion and ginger, add shrimp and seasoning sauce, stir over high heat until thoroughly mixed. remove from heat, add cashews, serve.
Raw shrimp look kinda creepy, with their little legs and whiskers.
PM wants us to deep fry the cashews. And deep fry the shrimp in step 2. I toasted the cashews in a pan on low heat, stirring occasionally, until they started to brown. I stir-fried the shrimp in 1/2 Tb or so of oil, and they’re still tasty! Take that, PM.
Peeling and deveining shrimp always gives my fingers hives. Maybe I’m allergic to shrimp shell?
Time taken: 1.5 hours, including marinating time
Difficulty level: a little challenging for a stir-fry. Prepping the shrimp takes a little skill and remembering to keep an eye on the toasting cashews can be a problem.
Red on red.
Pei Mei a Day 