Cashew Nut Shrimp

Ingredients Required

An appropriate amount of prawns, an appropriate amount of salt, an appropriate amount of cooking wine, one egg white, an appropriate amount of starch, one carrot, an appropriate amount of green peas, cashew nuts Appropriate amount, a spoonful of broth, a little pepper, a little sugar, an appropriate amount of vegetable oil, a green onion, a piece of ginger, and a few grains of garlic.

Steps of cooking

1. It is best to buy fresh prawns and peel the meat yourself. Don’t throw away the removed shrimp heads and shells. They can also be used for cooking later. Get on.

2. Make a cut on the back of the shrimp, firstly to remove the shrimp thread, and secondly to make the shrimp meat cook faster and taste more tender. Take out the shrimp threads in the water, and finally put the shrimp meat into the water to wash it again. The shrimp meat that has been soaked in water must be squeezed dry, and it is best to absorb it with a clean towel or kitchen paper. Then add appropriate amount of salt and cooking wine.

3. Take another bowl, beat an egg white, stir quickly, beat the egg white, then add a little starch, stir to form a paste, then pour it into the shrimp and mix well. In this way, the battered shrimp will be especially smooth and tender when cooked in a short time.

4. Wash the shrimp heads and shells and set them aside to drain and set aside. Then dice the carrots, prepare some green peas, and grab a handful of cashews.

5. Before cooking, adjust the bowl of gravy. Add a spoonful of fresh soup (broth) to the bowl, add an appropriate amount of salt, pepper, a little sugar, and half a spoonful of dry starch. Mix well. The bowl of gravy is ready.

6. The ingredients are all ready. Let’s start cooking. Boil water in a pot, add salt and oil. After the water boils, add peas and diced carrots and blanch them over high heat for one minute. Then take them out and add them in. Blanch the cashews. Blanching the cashews prevents them from frying. After blanching, the cashews will become crispier when fried.

7. After taking it out, pour oil into another pan. Pour in a little more oil. When the oil temperature is 30% hot, add the shrimp. Fry the shrimp over medium heat until it changes color and take it out immediately. Then add cashews, turn on low heat and fry for about 3 minutes until the cashews change color.

8. Finally, use the remaining oil to make shrimp oil, add onion, ginger and garlic, add the shrimp heads and shrimp shells prepared before, fry slowly over low heat, and fry the onion, ginger and garlic. Dry and filter out the shrimp oil.

9. Add a spoonful of shrimp oil to the pot, add garlic slices, diced carrots, green beans, and shrimp in order. Stir-fry for a few times, pour a bowl of gravy over it, and coat the ingredients with the gravy. Finally, add the cashews and stir-fry for a few times. It’s ready to be plated.