Ken Homs Shrimp With Cashew Nuts Recipes

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KEN HOM'S SHRIMP WITH CASHEW NUTS



Ken Hom's Shrimp With Cashew Nuts image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 pound medium shrimp, peeled and deveined
4 teaspoons salt
1 egg white
1 teaspoon salt
2 teaspoons cornstarch
1/2 cup peanut oil
2 teaspoons finely chopped peeled fresh ginger
2 tablespoons finely chopped scallions
1/2 cup unsalted cashew nuts, roasted
1/2 teaspoon salt
1 tablespoon Hoisin sauce
1 tablespoon rice wine
6 tablespoons chicken stock, preferably homemade
1/2 teaspoon cornstarch mixed with 1/2 teaspoon water
1 teaspoon sesame oil

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.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 28 grams, Carbohydrate 11 grams, Fat 37 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 752 milligrams, Sugar 3 grams, TransFat 0 grams

KUNG PAO SHRIMP WITH CASHEWS



Kung Pao Shrimp with Cashews image

Chiles add heat to succulent shrimp with cashews. It is essential to have all ingredients cut and ready before you start. From Food & Wine magazine.

Provided by SharleneW

Categories     Szechuan

Time 18m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup fresh orange juice
3 tablespoons red wine vinegar
1 1/2 tablespoons soy sauce
1 tablespoon sugar
1 1/2 teaspoons cornstarch
2 tablespoons vegetable oil
8 small dried red chilies, 4 halved
1/2 teaspoon salt
1 small onion, cut into 1 inch pieces
1 1/2 teaspoons minced fresh ginger
2 cloves garlic, minced
1/2 red bell pepper, cut into 1 inch pieces
1/2 green bell pepper, cut into 1 inch pieces
1 lb large shrimp, shelled and deveined
1 cup roasted cashews
1/2 teaspoon sesame oil

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.

Nutrition Facts : Calories 421.4, Fat 24.9, SaturatedFat 4.3, Cholesterol 143.2, Sodium 1541, Carbohydrate 29.3, Fiber 3.2, Sugar 12.3, Protein 23.6

SHRIMP (OR CHICKEN) WITH CASHEW NUTS



Shrimp (or Chicken) with Cashew Nuts image

This is so easy to prepare and the taste is incredible. I've adapted this recipe from More Long-life Chinese Cooking From Madame Wong and though it calls for deep-frying the shrimp, or chicken, I usually stir-fry it to make it easier and more healthy. I LOVE this recipe!

Provided by Hey Jude

Categories     Onions

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 14

1 lb shrimp, shelled and deveined or 1 lb boneless skinless chicken breast, cubed
1 tablespoon cornstarch
2 -4 cups oil, for deep-frying
1/2 cup cashews, i use regular roasted salted cashews for this recipe
10 whole dried red chilies
1 green onion, cut into 1 inch pieces
1 clove garlic, minced
1/2 onion, in large dice
1 green pepper, in large dice
1/4 cup chicken stock
2 tablespoons light soy sauce
1 teaspoon red wine vinegar
1 teaspoon cornstarch, dissolved in
2 teaspoons water

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.

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