Shrimp with cashew nuts is an authentic Cantonese dish, especially at banquets. This dish not only blends a variety of ingredients, but also tastes light and delicious and looks great. After the finished product, the dishes are mainly made of crispy shrimp and cashew nuts.

Making main ingredients and condiments When making this cashew shrimp, we can prepare the following main ingredients, mainly including shrimp cashews, celery and carrots. Seasonings mainly include salt, cooking wine, pepper, water starch, egg white and so on.

In the production process, we remove the shell of the sea shrimp, then remove the shrimp line with a bamboo stick, and finally cut the sea shrimp into cubes. Cashews are also cleaned, and celery is peeled and cut into regular diamond-shaped pieces for later use.

Marinate shrimps, add appropriate amount of pepper and salt, a little cooking wine and egg white starch, and gently mix well for later use. Boil the oil from the pan. When the oil temperature reaches 70% to 80%, add the shrimps, stir fry and take them out. Clean the wok again, add enough cooking oil into the wok, when the oil temperature reaches 30% to 40%, then adjust it to low fire to drain the cashews, soak it in low fire until the cashews are golden yellow, and then take out the dry oil for later use. Boil hot water again, and blanch diced carrots and diced celery for later use.

Add an appropriate amount of cooking oil to the wok again, add onion and ginger and stir-fry until the oil temperature reaches 50% to 60%, then quickly put all the above ingredients into the wok and stir-fry over high fire. In the process of stir-frying, we need to season immediately, add salt, stir-fry a little sugar, chicken essence and pepper over high fire to evenly taste, then add starch to thicken, and add a little sesame oil before taking out the wok.

This Cantonese dish with cashew nuts and shrimps is bright in color, exquisite in appearance, light in taste and relatively simple to make. So friends who like it can also try to make it at home.