Shrimp stir fried with cashews

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
15 smalls Dried red chilies*
1 pounds Large shrimp (preferably Thai tiger shrimp); peeled and deveined
1 small Onion; peeled and sliced lengthwise into thick wedges
1 tablespoon Thai fish sauce*
1 teaspoon Soy sauce
½ teaspoon Sugar
½ cup Dry-roasted; salted cashews

Directions

Shrimp Stir Fried with Cashews (Goong Paht Meht Mamuang Himapahn) From Real Thai: The Best of Thailand's Regional Cooking, by Nancie McDermott)

Heat a wok or medium skillet over medium heat. Add the oil and swirl to coat the surface. When the oil is hot but not smoking, and the chilies and stor-fry for 1 minute. They should darken but not blacken or burn. Remove the chilies with a slotted spoon and set aside.

Increase the heat to medium high, add the shrimp, and stir-fry until it changes color and is cooked through. Add the onion and stir-fry until onion begins to wilt, about 1 minute. Add the fish sauce, soy sauce, and sugar and continue stir-frying for another minute. Add the cashews and the reserved chilies and stir well. Transfer to a serving platter and serve hot or warm. Serves 4.

* available at some Asian markets NOTES: The original recipe calls for chicken breast meat cut into thin strips, but the author says it works well with shrimp also . We've had it both ways and prefer the shrimp. Be careful with those chilies--they can really be hot. The first time we made this dish we were at my sister's house, and when we fried the chilies they let out something in the air from whatever it is that makes them hot and we all started coughing and having to wipe our eyes. I don't recommend eating them! CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

Related recipes