Cashew Shrimp

Overview

When I was a child, I learned three impressive adjectives in Chinese class - red, yellow, and green. I remember when I was a kid, I went to a restaurant with my dad at Nanshi Food Street and ordered a plate of cashew nut shrimps. Haha, I hit the word "green" exactly. There were tons of cucumbers. From the moment the waiter came towards us with a smile carrying the plate of green vegetables, until it was placed on our table, we still couldn’t believe that it was cashew nut shrimps. This is a shadow of the cashew nut shrimps I had when I was a kid. I fried this dish myself today and deliberately reduced the amount of cucumbers.

Tags

• hot dishes
• home cooking
• common dishes
• chinese cuisine
• cantonese cuisine
• maternity
• xiaoxue
• lunch
• famous dishes
• cucumber
• dry starch
• light soy sauce
• onions
• sugar
• water starch
• baking soda
• cashew nuts
• ginger
• salt
• shrimp

Ingredients

Steps

1. 1 After removing the shrimp lines, wipe them dry. Add baking soda, half a teaspoon of sugar, and half a teaspoon of salt, and hold it with your hands for a few minutes until it feels a little sticky

   

2. 2 Add dry starch. Grip evenly and refrigerate for one hour

   

3. 3 Cut the cucumbers into cashew-sized pieces and marinate them with salt (the amount of salt is not included in the recipe). Rinse with clean water afterwards.

   

4. 4 Prepare onions and ginger

   

5. 5 Stir-fry the cashews over low heat until they turn light brown, do not wait until they are golden brown.

   

6. 6 When the oil is 30% hot, slide the shrimp into the pan and scoop them out after they change color

   

7. 7 Make the pot again and stir-fry chives and ginger

   

8. 8 Add cucumber

   

9. 9 Stir fry and add the shrimp

   

10. 10 Add a little light soy sauce and the remaining salt and sugar

    

11. 11 Add cashews and stir-fry

    

12. 12 Pour in a little water starch and it's ready to serve.