Ken Hom's Shrimp With Cashew Nuts

Name: Ken Hom's Shrimp With Cashew Nuts
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 pound medium shrimp, peeled and deveined; 4 teaspoons salt; 1 egg white; 1 teaspoon salt; 2 teaspoons cornstarch; ½ cup peanut oil; 2 teaspoons finely chopped peeled fresh ginger; 2 tablespoons finely chopped scallions; ½ cup unsalted cashew nuts, roasted; ½ teaspoon salt; 1 tablespoon Hoisin sauce; 1 tablespoon rice wine; 6 tablespoons chicken stock, preferably homemade; ½ teaspoon cornstarch mixed with ½ teaspoon water; 1 teaspoon sesame oil

By Moira Hodgson

Updated October 11, 2023

Total Time: 30 minutes
Prep Time: 5 minutes
Cook Time: 5 minutes
Rating: 3(21)
Comments: Read comments

Featured in: FOOD; Quick Ways to Turn Out Spicy Shrimp Dishes

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:4 servings

1 pound medium shrimp, peeled and deveined
4 teaspoons salt

FOR THE COATING

1 egg white
1 teaspoon salt
2 teaspoons cornstarch

FOR THE SHRIMP

½ cup peanut oil
2 teaspoons finely chopped peeled fresh ginger
2 tablespoons finely chopped scallions
½ cup unsalted cashew nuts, roasted
½ teaspoon salt
1 tablespoon Hoisin sauce
1 tablespoon rice wine
6 tablespoons chicken stock, preferably homemade
½ teaspoon cornstarch mixed with ½ teaspoon water
1 teaspoon sesame oil

Ingredient Substitution Guide

Preparation

Step 1
Peel the shrimp, reserving the shells, and sprinkle them with salt. Rinse thoroughly, drain and repeat the process two more times. Blot dry with paper towels.
Step 2
Combine the shrimp with the coating ingredients in a medium-size bowl. Mix well and refrigerate for about 20 minutes.
Step 3
Heat a wok or large skillet until it is hot and add the peanut oil. When the oil is just warm, quickly add the shrimp, stir to separate and turn off the heat. Allow the shrimp to sit in the warm oil for about 2 minutes. Drain in a colander set inside a stainless steel bowl, retaining some of the oil.
Step 4
Wipe the wok clean, return 1 ½ tablespoons of the drained oil to the wok. And add the ginger and scallions, stir-frying for 30 seconds. Stir in the cashew nuts and salt, and continue to stir-fry for another 30 seconds. Return the shrimp to the wok with the remaining ingredients and stir-fry for another 2 minutes. Turn out on a platter and serve at once.

Private Notes

Leave a Private Comment on this recipe and see it here.