1. Ingredients:
– Shrimps, shelled, deveined and diced: 375 g
– Roasted cashew nuts: 2 tablespoons
– Diced carrots, parboiled: 2 tablespoons
– Frozen peas: 2 tablespoons
– Dried chilies: 5
– Garlic, crushed: 8 cloves
– Chopped ginger: 1 teaspoon
– Water: 60-90 ml
– Oil, for frying: 3 tablespoons
Marinade :
– Ginger wine: 1 tablespoon
– Cornstarch: 1 teaspoon
– Sugar: 1 teaspoon
Seasoning :
– Salt: 1/4 teaspoon
– Soy sauce: 2 teaspoons
– MSG (optional): 1/4 teaspoon
– Sugar: 1/4 teaspoon
– Cooking wine: 2 teaspoons
– Sesame oil: 1/4 teaspoon
2. Instructions:
– Marinade shrimps for 30 minutes.
– Heat 2 tablespoons oil in pan. Stir-fry shrimps till color changes. Remove and set aside.
– Heat 1 more tablespoon oil in pan. Sauté ginger and garlic till garlic is slightly golden brown.
– Add dried chilies and sauté for 1 minute.
– Return shrimps, add carrots and frozen peas. Stir-fry to mix.
– Sprinkle in water and add the rest of the seasoning ingredients except sesame oil and wine. Stir-fry till quite dry.
– Add cashew nuts, cooking wine and sesame oil.
– Toss quickly, dish up and serve hot.
Read more How to cook Deep-Fried Butterfly Shrimps.
Vietnamese-recipes
