#CASHEW SHRIMP HOW TO#

Pat the shrimp dry thoroughly with a paper towel. Marinate the shrimp with 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, 1/4 teaspoon salt and pinch of white pepper and set aside while you prepare the rest of the ingredients. Cover and refrigerate for 2 hours and then rinse under cold running water for 5 minutes to wash away any sugar and baking soda. Toss the shrimp with 1 teaspoon sugar, baking soda, and 1/4 cup water, gently mixing everything together for a couple minutes. Let’s get started with the recipe! Cashew Shrimp Stir-fry: Recipe Instructionsįirst, prepare the shrimp for your Cashew Shrimp Stir-fry. I can’t really explain the science behind it, but the outcome is shrimp that are plump, crisp and translucent. The final step is to rinse the shrimp in a colander, with one hand constantly stirring the shrimp for a good 5 – 10 minutes. I remember Bill’s mother would peel ten pounds of shrimp and go through this process at the restaurant. First, you work the sugar and baking soda into the shrimp. The secret is to “wash” the shrimp well in a process involving sugar and baking soda. When it comes to seafood, a good deal is never good news: choose quality over price. Avoid shrimp that has been re-frozen––I have had way too many bad experiences with shrimp that has been de-frosted and then re-frozen by the supermarket, which results in a mushy texture. I buy frozen shrimp, so I can have it on hand whenever I need it. It’s a method that was passed down by Bill’s mother after working many years at the restaurant she owned with Bill’s father.Īs always, you want to start with high quality shrimp.

#CASHEW SHRIMP HOW TO#

With this post, I also want to show everyone how to best prepare shrimp to ensure they’re perfectly cooked. With celery as the third “player,” the whole dish is refreshing and so well-balanced.

Staying true to Cantonese cuisine, its flavor is mild and delicate––the shrimp are plump and crisp, and the cashews are crunchy and nutty. This Cashew Shrimp Stir-fry is a Cantonese dish and an all-time favorite.

Cashew shrimp