Recipe courtesy of LeeAnn Chin
Cashew Shrimp with Water Chestnuts
- Level: Intermediate
- Yield: 4 to 5 servings (10 to 12 ser
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1070
- Total Fat
- 104
- Saturated Fat
- 8
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 25
- Cholesterol
- 147
- Sodium
- 329
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
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
Directions
- 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.