- 1 pound medium shrimp, peeled and deveined
- 4 teaspoons salt
For the coating:
- 1 egg white
- 1 teaspoon salt
- 2 teaspoons cornstarch
For the shrimp:
- ½ cup peanut oil
- 2 teaspoons finely chopped peeled fresh ginger
- 2 tablespoons finely chopped scallions
- ½ cup unsalted cashew nuts, roasted
- ½ teaspoon salt
- 1 tablespoon Hoisin sauce
- 1 tablespoon rice wine
- 6 tablespoons chicken stock, preferably homemade
- ½ teaspoon cornstarch mixed with 1/2 teaspoon water
- 1 teaspoon sesame oil
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
435 calories; 32 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 10 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 27 grams protein; 183 milligrams cholesterol; 2171 milligrams sodium
- 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.