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Kung Pao Shrimp With Cashews

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  Jumbo cashews 1 Cup (16 tbs)
  Soy sauce 1 1⁄2 Tablespoon
  Red wine vinegar 2 Tablespoon
  Sugar 2 Teaspoon
  Asian sesame oil 1 Teaspoon
  Peanut oil 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Dried red chilies 8 Small
  Minced fresh ginger 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Green bell pepper/Red bell pepper 1 , seeded and cut into 1-inch (2.5-cm) squares
  Medium shrimp 1 Pound, shelled, deveined, and patted dry

1. Preheat oven to 325°F (160°C). In a flat pan spread cashews in a single layer; roast until golden brown (about 10 minutes), stirring occasionally. Remove and set aside.
2. In a small bowl combine soy sauce, vinegar, sugar, and sesame oil; set aside.
3. Preheat wok over medium heat until hot, then pour in peanut oil. Add salt and chiles; cook until chiles are charred (about 15 seconds). Add ginger and garlic; stir-fry until fragrant and lightly browned (about 30 seconds).
4. Increase heat to high; add bell pepper and stir-fry until pepper is seared (about 30 seconds). Add shrimp a handful at a time and stir-fry until shrimp are pink and firm (about 2 minutes total). Add reserved sauce mixture; toss and stir until sauce thickens to a glaze (about 30 seconds). Remove from heat. Gently stir in roasted cashews.

Recipe Summary

Main Dish

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Kung Pao Shrimp With Cashews Recipe