Kung Pao Shrimp With Cashews Recipe
Ingredients
| 1 cup jumbo raw cashews | ||
| Soy sauce | 1 1/2 Tablespoon | |
| Red wine vinegar | 2 Tablespoon | |
| Sugar | 2 Teaspoon | |
| 1 tsp Asian sesame oil | ||
| Peanut oil | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 8 small dried red chiles | ||
| Minced ginger | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Green bell pepper | 1 To taste | |
| 1 lb medium shrimp, shelled, deveined, and patted dry | ||
Directions
1. Preheat oven to 325°F (160°C). In a flat pan spread cashews in a single layer; roast until golden brown (about 10 minutes), stirring occasionally. Remove and set aside.
2. In a small bowl combine soy sauce, vinegar, sugar, and sesame oil; set aside.
3. Preheat wok over medium heat until hot, then pour in peanut oil. Add salt and chiles; cook until chiles are charred (about 15 seconds). Add ginger and garlic; stir-fry until fragrant and lightly browned (about 30 seconds).
4. Increase heat to high; add bell pepper and stir-fry until pepper is seared (about 30 seconds). Add shrimp a handful at a time and stir-fry until shrimp are pink and firm (about 2 minutes total). Add reserved sauce mixture; toss and stir until sauce thickens to a glaze (about 30 seconds). Remove from heat. Gently stir in roasted cashews.
2. In a small bowl combine soy sauce, vinegar, sugar, and sesame oil; set aside.
3. Preheat wok over medium heat until hot, then pour in peanut oil. Add salt and chiles; cook until chiles are charred (about 15 seconds). Add ginger and garlic; stir-fry until fragrant and lightly browned (about 30 seconds).
4. Increase heat to high; add bell pepper and stir-fry until pepper is seared (about 30 seconds). Add shrimp a handful at a time and stir-fry until shrimp are pink and firm (about 2 minutes total). Add reserved sauce mixture; toss and stir until sauce thickens to a glaze (about 30 seconds). Remove from heat. Gently stir in roasted cashews.
Chef
