Stir Fried Shrimp with Cashew Nuts (Cantonese) 1/2 pound raw shrimp, shelled 3 ounces raw cashews 3 cups peanut or vegetable oil 6 slices fresh ginger root 1/4 cup pre-cooked bamboo shoots, diced 6 (1-inch) sections scallions 1/2 teaspoon salt
Sauce No. 1 1/4 teaspoon salt 1/2 teaspoon rice wine 1/2 egg white 2 teaspoons cornstarch
Sauce No. 2 1/2 teaspoon rice wine 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon sesame oil 1 tablespoon water 1/2 teaspoon cornstarch
Rinse and devein shrimp; drain and mix with Sauce No. 1; let sit 20 minutes.
Boil 3 cups water; add cashews and 1/2 teaspoon salt. Cook 8 minutes over medium heat and remove; drain cashews. Heat oil until medium hot; deep-fry cashews about 8 minutes over low heat; remove and drain on paper towel.
Reheat oil until medium hot. Deep fry shrimp for 30 seconds. Remove and drain. Remove all but 1 tablespoon oil from pan. Reheat and stir fry scallion and ginger until fragrant; add shrimp, bamboo shoots and Sauce No. 2. Toss ingredients lightly to mix together. Add cashews and stir. Remove to serving plate.
