Cashew Shrimp

腰果虾仁

Cashew Shrimp — Home-styleShanghai home cooking.

Ingredients

• large shrimp, peeled and deveined
• raw unsalted cashews
• light soy sauce
• cornstarch

Instructions

1. Toss shrimp with 5 g cornstarch (½ tbsp) and set aside 5 minutes to marinate lightly. (Shrimp look slightly opaque and tacky to touch.)
2. Heat 20 ml neutral oil in wok over medium-high heat. Toast cashews, stirring constantly, until golden and fragrant — about 2 minutes. (Cashews turn even pale gold with visible oil sheen.)
3. Remove cashews and set aside. Add shrimp to same hot wok. Stir-fry 1 minute until just opaque and curled. (Shrimp turn uniformly pink-white with gentle C-curl.)
4. Push shrimp to sides. Add light soy sauce to center and let bubble 15 seconds. Stir in cornstarch slurry. (Soy sauce sizzles and darkens slightly at edges.)
5. Return cashews to wok. Toss everything together over medium heat for 30 seconds until sauce coats evenly and turns translucent. (Sauce glistens but does not pool; shrimp and cashews separate cleanly.)