Cashew Shrimp

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 360
• Protein: 25 g
• Carbs: 12 g
• Fat: 21 g

Ingredients

• 400 g Shrimp ( peeled and deveined )
• 100 g Roasted salted cashews ( whole )
• 1 piece Green bell pepper ( diced into 1cm pieces )
• 2 piece Garlic ( finely minced )
• 1 tsp Ginger ground
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice wine
• 1 tsp Corn starch
• 2 tbsp Peanut oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced on the bias )

Instructions

1. Shrimp preparation

   Peel the shrimp. Dry them thoroughly with a clean cloth. Damp flesh will not sear; it will boil in the wok.

2. Sauce base

   In a bowl, mix soy sauce, oyster sauce, rice wine, and cornstarch. Whisk until the starch is completely dissolved.

3. Searing aromatics

   Heat peanut oil until it shimmers. Toss in minced garlic, ginger, and diced peppers. The aroma should immediately fill the kitchen.

4. High heat cooking

   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. Final glazing

   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.

Chef's tips

• 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.

Storage

Consume immediately to maintain crunch. Can be stored for 24 hours in the fridge, but cashews will soften.