Cashew Shrimp with Water Chestnuts

Total Time:
40 min
30 min
10 min

4 to 5 servings (10 to 12 ser

  • 1 pound shrimp, shelled
  • 1/2 cup water chestnuts, diced
  • 1/2 cup carrots, diced
  • 1 cup celery, diced
  • 2 cups vegetable oil
  • 1 cup cashews
  • 1 teaspoon garlic, minced
  • Rice wine
  • Sauce:
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch
  • In a medium bowl, place 2 cups warm water and add 1 teaspoon salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Using a sharp knife, cut the shrimp into 3/4 inch diced pieces.

  • Mix all sauce ingredients together in a small bowl.

  • Bring a saucepan of water to a boil. Place the celery and carrots in boiling water for 1 minute. Remove from heat and rinse with cold water until cooled. Set aside.

  • Heat the oil to 325 degrees F.

  • Fry cashews until light brown (watch carefully as they burn easily). Drain on paper towel.

  • Add the diced shrimp to the oil and blanch for 5 seconds. Remove shrimp with a slotted spoon from oil and remove oil from the wok.

  • Reheat wok until hot and add minced garlic and all the diced vegetables. Add the diced shrimp, sprinkle with the rice wine and stir-fry for 10 seconds. Add the sauce mixture and stir until the sauce thickens, about 1 minute. Remove to platter and sprinkle cashews over top. Serve.

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