Cashew Shrimp

腰果虾仁

Cashew Shrimp — a Chinese recipe, ready in about 22 minutes. Step-by-step instructions with photos. Includes clear timing and pro tips.

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.
2. Heat 20 ml neutral oil in wok over medium-high heat. Toast cashews, stirring constantly, until golden and fragrant — about 2 minutes.
3. Remove cashews and set aside. Add shrimp to same hot wok. Stir-fry 1 minute until just opaque and curled.
4. Push shrimp to sides. Add light soy sauce to center and let bubble 15 seconds. Stir in cornstarch slurry.
5. Return cashews to wok. Toss everything together over medium heat for 30 seconds until sauce coats evenly and turns translucent.