Shrimp (or Chicken) with Cashew Nuts

READY IN: 30mins
Recipe by Hey Jude

This is so easy to prepare and the taste is incredible. I've adapted this recipe from More Long-life Chinese Cooking From Madame Wong and though it calls for deep-frying the shrimp, or chicken, I usually stir-fry it to make it easier and more healthy. I LOVE this recipe!

Top Review by chia2160

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 :)

Ingredients Nutrition

Directions

  1. Combine sauce ingredients and set aside.
  2. Mix shrimp with cornstarch.
  3. Heat oil*.
  4. Deep-fry shrimp (or chicken) until color changes.
  5. Drain.
  6. Remove.
  7. Deep-fry cashews in large strainer until light brown (about 30 seconds).
  8. Drain, Remove.
  9. Reheat 2 T.
  10. oil in wok.
  11. Fry chilies until dark brown.
  12. Add scallion and garlic.
  13. Stir-fry 30 seconds.
  14. Add onion, stir-fry 1 minute.
  15. Add green pepper, stir-fry 30 seconds more.
  16. Remove chilies.
  17. Pour in sauce, bring to a boil.
  18. Add shrimp (or chicken) and nuts.
  19. Mix until shrimp (or chicken) and nuts are glazed.
  20. Removed to serving platter.
  21. Serve over rice.
  22. *You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
  23. oil* I use peanut oil for this recipe.

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