Shrimp (or Chicken) with Cashew Nuts
photo by Pinot Grigio
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
2-3
ingredients
- 1 lb shrimp, shelled and deveined or 1 lb boneless skinless chicken breast, cubed
- 1 tablespoon cornstarch
- 2 -4 cups oil, for deep-frying
- 1⁄2 cup cashews, i use regular roasted salted cashews for this recipe
- 10 whole dried red chilies
- 1 green onion, cut into 1 inch pieces
- 1 clove garlic, minced
- 1⁄2 onion, in large dice
- 1 green pepper, in large dice
-
Sauce
- 1⁄4 cup chicken stock
- 2 tablespoons light soy sauce
- 1 teaspoon red wine vinegar
- 1 teaspoon cornstarch, dissolved in
- 2 teaspoons water
directions
- Combine sauce ingredients and set aside.
- Mix shrimp with cornstarch.
- Heat oil*.
- Deep-fry shrimp (or chicken) until color changes.
- Drain.
- Remove.
- Deep-fry cashews in large strainer until light brown (about 30 seconds).
- Drain, Remove.
- Reheat 2 T.
- oil in wok.
- Fry chilies until dark brown.
- Add scallion and garlic.
- Stir-fry 30 seconds.
- Add onion, stir-fry 1 minute.
- Add green pepper, stir-fry 30 seconds more.
- Remove chilies.
- Pour in sauce, bring to a boil.
- Add shrimp (or chicken) and nuts.
- Mix until shrimp (or chicken) and nuts are glazed.
- Removed to serving platter.
- Serve over rice.
- *You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
- oil* I use peanut oil for this recipe.
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Reviews
-
after a long busy day it was late, i was tired and everyone wanted to know what we were having for dinner. i had planned to make this tonight, but much earlier, and by now i didn't want to cook. but- how silly, in 10 minutes i/we had a fabulous dinner. i made white rice in the steamer, then started this last night i had cleaned the shrimp and made a stock with 3 lbs of shells and tails. so i used 1/4 shrimp stock in place of the chicken broth. i stir fried everything in a hot wok with peanut oil, i also used rice wine vinegar instead of red wine for a more authentic flavor-- this was great, a bit spicy for some, but we loved it! thanks for a great recipe, i will be making this often, but maybe next time i'll only use 8 thai bird chiles, dd counted :)
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I am so happy I found this recipe! It's just as good as the one you ll have at a good Chinese restaurant! Just add the vegetables you like. I added carrot and broccoli. Do follow the instruction about cleaning the frying pan after you fry the prawns, you ll end up with burned cornstarch in your cashews otherwise! :)
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Made this tonight.....very,very good! The whole family ate it up.......with very little conversation ...LOL. I followed the recipe and added a couple of variations.......a little sesame seed oil in the sauce, and three additions to the veggies. I added waterchestnuts, some asparagus, and some mushrooms. I did lightly dust the shrimp with cornstarch and cook them in a small amount of peanut oil. They looked so beautiful......didn't know whether to add them to the sauce or just place them on top. Everyone chose to do "their thing" and loved it. I did double the sauce, and am glad I did, because I served it over rice. Thanks for a great meal. I will certainly make this again... Donna
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Tweaks
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Made this for husband last night and he said it was absolutely OUTSTANDING - better than Chinese take-out anyday. Didn't have the whole dried red chilies so used some chili pepper flakes to flavor the oil and for some reason I used sherry vinegar - but he said it tasted delicious. I stir-fried it too in peanut oil instead of deep frying and doubled the sauce cause he likes extra. I put some rice in the rice cooker, chopped up the veggies, and then it took only about 10 mins to finish the dish. He said that the cashews were an especially nice touch. I can't wait to try this with shrimp! Thank you for this terrific recipe!
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after a long busy day it was late, i was tired and everyone wanted to know what we were having for dinner. i had planned to make this tonight, but much earlier, and by now i didn't want to cook. but- how silly, in 10 minutes i/we had a fabulous dinner. i made white rice in the steamer, then started this last night i had cleaned the shrimp and made a stock with 3 lbs of shells and tails. so i used 1/4 shrimp stock in place of the chicken broth. i stir fried everything in a hot wok with peanut oil, i also used rice wine vinegar instead of red wine for a more authentic flavor-- this was great, a bit spicy for some, but we loved it! thanks for a great recipe, i will be making this often, but maybe next time i'll only use 8 thai bird chiles, dd counted :)
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin