Shrimp with cashew nuts

4 servings

Ingredients

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Directions

Ken Hom calls this 'fast food of great quality' which exactly fits our criteria. It's a typical Hong Kong dish based on a classic Chinese cooking technique called 'velveting.' it is the perfect description for the way the surface of an ingrdient looks and feels after it has been oil blanched, a variation of the more familiar water blanching.

In Chinese cooking, oil blanching acts as a flavor sealer and keeps various flavors separate. It also equalizes cooking times in a stir fry of diverse ingredients. Serves 4-6.

1 lb medium shrimp, peeled and deveined %%%%%%%%%%%%%%%%%%%%%

%%%%% COATING %%%%%

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1 egg white

1 tsp salt

2 tsp cornstarch

½ cup peanut oil for velveting 2 tsp chopped fresh ginger (peeled) 2 tbsp chopped whole scallions

½ cup unsalted cashews, roasted ½ tsp salt

1 tbsp hoisin sauce

1 tbsp rice wine

6 tbsp chicken stock

½ tsp cornstarch

: mixed with

½ tsp water

1 tsp sesame oil

Combine the shrimp with the coatin gingredients in a bowl and refrigerate for at least 20 minutes. Heat a wok or skillet and add the peanut oil. Add the shrimp and stir to seperate. Turn off heat.

Allow the shrimp to sit in the warm oil for about 2 minutes. Drain, saving the oil. Wipe wok clean and return about 1-½ tbsp of reserved oil. Quickly cook the ginger and scallions and then stir in the nut and salt and continue to stir fry for another ½ minute or so. Finally, return the shrimp to the wok, tossing with ginger and scallions. Stir fry for about 2 minutes and serve at once. Serve over top of rice or noodles Origin: Great Food Without Fuss. Shared by: Sharon Stevens, July/95.

Submitted By SHARON STEVENS On 07-30-95

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