Ken Homs Shrimp With Cashew Nuts Recipes

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CASHEW SHRIMP



Cashew Shrimp image

Oyster sauce, garlic, and ginger deliver big flavor to succulent sautéed shrimp in this speedy takeout-inspired supper. Roasted cashews and sliced celery add a pleasing crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 10

1 1/2 pounds medium shrimp, peeled and deveined Kosher salt and freshly ground pepper
1 tablespoon cornstarch
2 tablespoons oyster sauce, such as Lee Kum Kee
2 tablespoons safflower oil
4 celery stalks, cut on a sharp bias 1/4 inch thick (2 1/2 cups), plus celery leaves for serving
1 teaspoon finely grated garlic (from 2 cloves)
1 tablespoon finely grated ginger (from a 2-inch piece)
Pinch of red-pepper flakes, plus more for serving
1/2 cup roasted cashews
Steamed white rice, for serving

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.

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

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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