Kung Pao Shrimp with Cashew Nuts2020-06-07
- Yield: 6
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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This information is per serving.
Saturated Fat8 g
Polyunsaturated Fat2.1 g
Kung Pao shrimp with cashew nuts. One of the best of all Sichuan dishes is called Kung Pao Chicken, a stir-fried dish made with bean sauce, chili paste with garlic, hot peppers, and fried peanuts. Here is a version of that dish made with shrimp.
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Kung Pao Shrimp with Cashew Nuts
- 3 cups (750 ml) vegetable oil
- 1 cup raw, unsalted cashews
- 14-16 large shrimp, shelled and deveined
- 1 tablespoon cornstarch
- 2 tablespoons light soy sauce
- 5 teaspoons granulated sugar
- 2 tablespoons minced garlic
- 2 tablespoons minced scallions
- 1 ½ tablespoons finely chopped ginger
- 1/4 cup (60 ml) red wine vinegar
In a large nonstick skillet, heat vegetable oil until almost boiling hot, but not smoking. Turn off the heat and add cashew nuts. The nut should turn light golden brown, but if they don't, turn on heat and cook until golden brown. Drain immediately, reserving cooking oil.
Pat shrimp dry with paper towel. In a small mixing bowl, combine shrimp and cornstarch. Using your fingers, mix until shrimp well coated.
In another small bowl, combine vinegar, salt, soy sauce, and ginger. Mix well and set aside.
Heat reserved cooking oil and add marinated shrimp. Cook, stirring for 1-2 minutes. Drain in a sieve-lined bowl to catch drippings. Discard all but 1 ½ tablespoons cooking oil.
Pour this oil into the skillet and when it's hot.stir in garlic mixture. Add the vinegar sauce and bring to a boil. Add shrimp and nuts. Stir well.