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Stir-Fried Shrimps with Cashews
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1/2 kg small shelled shrimps
1 tablespoon rice wine or dry sherry
1 egg white, lightly beaten
11/2 tablespoons cornflour (cornstarch)
Salt and pepper to taste
1/2 teaspoon ground ginger
50ml vegetables oil
125g unsalted cashew nuts
5cm fresh root ginger, peeled and finely chopped
4 spring onions (scallions) finely chopped
75g canned bamboo shoot, drained and finely chopped
Method :
Put the shrimps into a shallow bowl. Combine half the wine or sherry, the egg white, 1 tablespoon of cornflour (cornstarch), seasoning and ground ginger until the mixture from a smooth batter. Pour the batter over the shrimps and toss gently to coat them thoroughly. Set aside to marinate for 30 minutes.
Heat the oil in a large, deep frying-pan. Add the cashews and fry, turning occasionally, for 5 minutes or until they are deep golden. Push them to the side f the pan and add the shrimps. Stir-fry for 3 minutes or until they are crisp. Stir in the remaining ingredients except the remaining wine or sherry and cornflour (cornstarch). Stir-fry for 2 minutes. Stir in the remaining wine or sherry and cornflour (cornstarch) and stir the cashews back into the shrimp mixture. Cook until the sauce thickens and becomes translucent.
Transfer the mixture to a warmed serving dish and serve at once.
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