Recipe courtesy of LeeAnn Chin
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
4 to 5 servings (10 to 12 ser
Level:
Intermediate

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.

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