Sauteed Cashew Shrimp

Simply a few ingredients, as long as the steps are right, within 30 minutes, this plate of sauteed cashew shrimp can be delicious on the table!

Serving size

4 servings

Time

30 minutes

Ingredients

Shrimp

300g

Cucumber

1 strip

Corn kernels

Measurement

Cashew nuts

60g

Minced Garlic

Pinch

Minced Ginger

Pinch

Salt

1 tsp

Sugar

1 tsp

Scented Oil

Pinch

Specialty Sauce for Marinated Shrimp

Cornstarch

Half tsp

Egg wash

Half tsp

Salt

1 tsp

Demarinate the shrimp, rinse and dry, and marinate in the shrimp marinade for about 10 minutes.

Cut the cucumber into small dices and mince the garlic and ginger.

Steam the cashews in a dry pan over low heat, stir-frying to bring out the aroma and color the surface, then remove from the pan and set aside. (The cashews can also be roasted in the oven and cooled, so they'll be crispier.)

Add some oil to the frying pan and continue to dry-fry the marinated shrimp on both sides, remove and set aside.

Add a little more oil to the frying pan and sauté the minced garlic and ginger, then add the gherkins and stir-fry for a while.

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Add the shrimp, cashews, salt and sugar to taste, and stir-fry quickly.

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A final sprinkle of sesame oil, and then you can pick up the pan and enjoy.

Tips

Cashews can also be roasted and cooled in the oven for a crisper texture.