Ken Homs Shrimp With Cashew Nuts Recipes

Steps:

• Peel the shrimp, reserving the shells, and sprinkle them with salt. Rinse thoroughly, drain and repeat the process two more times. Blot dry with paper towels.
• Combine the shrimp with the coating ingredients in a medium-size bowl. Mix well and refrigerate for about 20 minutes.
• Heat a wok or large skillet until it is hot and add the peanut oil. When the oil is just warm, quickly add the shrimp, stir to separate and turn off the heat. Allow the shrimp to sit in the warm oil for about 2 minutes. Drain in a colander set inside a stainless steel bowl, retaining some of the oil.
• Wipe the wok clean, return 1 1/2 tablespoons of the drained oil to the wok. And add the ginger and scallions, stir-frying for 30 seconds. Stir in the cashew nuts and salt, and continue to stir-fry for another 30 seconds. Return the shrimp to the wok with the remaining ingredients and stir-fry for another 2 minutes. Turn out on a platter and serve at once.

Steps:

• Combine sauce ingredients and set aside.
• Mix shrimp with cornstarch.
• Heat oil*.
• Deep-fry shrimp (or chicken) until color changes.
• Drain.
• Remove.
• Deep-fry cashews in large strainer until light brown (about 30 seconds).
• Drain, Remove.
• Reheat 2 T.
• oil in wok.
• Fry chilies until dark brown.
• Add scallion and garlic.
• Stir-fry 30 seconds.
• Add onion, stir-fry 1 minute.
• Add green pepper, stir-fry 30 seconds more.
• Remove chilies.
• Pour in sauce, bring to a boil.
• Add shrimp (or chicken) and nuts.
• Mix until shrimp (or chicken) and nuts are glazed.
• Removed to serving platter.
• Serve over rice.
• *You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
• oil* I use peanut oil for this recipe.

Steps:

• In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
• In a wok or large frypan, heat the oil over high heat until smoking.
• Add the chiles and salt; stir-fry until browned, 45 seconds.
• Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.
• Add the peppers and cook until crisp-tender, 30 seconds.
• Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
• Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.
• Stir in the cashews and sesame oil; serve.

Steps:

• Pat shrimp dry with paper towels; toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, whisk together cornstarch, oyster sauce, and 3/4 cup water.
• Heat a large skillet (preferably cast-iron) over high. Swirl in oil, then add shrimp in a single layer; cook, undisturbed, 1 minute. Continue to cook, stirring occasionally, until almost cooked through, 1 to 2 minutes more. Add celery, garlic, ginger, and red-pepper flakes; cook, still stirring, 1 minute. Add cornstarch mixture; stir until sauce thickens and coats shrimp and vegetables, about 1 minute more. Stir in cashews; serve over rice, topped with celery leaves and more red-pepper flakes.