Cashew Shrimp
Ingredients
- 400 gShrimp (peeled and deveined)
- 100 gRoasted salted cashews (whole)
- 1 pcGreen bell pepper (diced into 1cm pieces)
- 2 pcGarlic (finely minced)
- 1 tspGinger ground
- 2 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tbsprice wine
- 1 tspCorn starch
- 2 tbspPeanut oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced on the bias)
Method
Tender shrimp seared in a hot wok, coated in a glossy umami sauce. The firm texture of the seafood contrasts with the intense crunch of toasted cashews.
- 1
Peel the shrimp. Dry them thoroughly with a clean cloth. Damp flesh will not sear; it will boil in the wok.
- 2
In a bowl, mix soy sauce, oyster sauce, rice wine, and cornstarch. Whisk until the starch is completely dissolved.
- 3
Heat peanut oil until it shimmers. Toss in minced garlic, ginger, and diced peppers. The aroma should immediately fill the kitchen.
- 4
Add the shrimp. Stir-fry over high heat. As soon as they curl and turn from gray to translucent pink, they are ready for the next step.
- 5
Pour in the prepared sauce. Stir constantly. The sauce will reduce and thicken, coating every ingredient in a glossy veil. Add the cashews at the last second.
Frequently asked questions
How do you get this dish right?
- The wok should smoke slightly before starting: this is key to searing without boiling.
- Don't overcook the shrimp; they go from tender to rubbery in 30 seconds.
- The cornstarch in the sauce provides that characteristic glossy restaurant look.
How long does this dish keep?
Consume immediately to maintain crunch. Can be stored for 24 hours in the fridge, but cashews will soften.
