Cashew Shrimp Stir-Fry


A classic Cantonese meal, Cashew Shrimp Stir-Fry is a crowd pleaser year after year. The shrimp and cashews are plump and crunchy, as is typical of Cantonese cuisine, and the overall flavor is light and delicate.

The dish is made even more refreshing by the use of celery as a third ingredient.


In this post, I’m also going to demonstrate to everyone how to cook shrimp to perfection.

When it comes to shrimp, you should always start with high-quality ones. In order to always be prepared, I stock my freezer with pre-frozen shrimp. You should steer clear of shrimp that has been re-unsafe. frozen—–it’s A mushy texture occurs from shrimp that has been defrosted and re-frozen by the grocer, and I’ve had too many terrible encounters with this type of seafood. Choose quality over cheap when it comes to seafood: a great deal is never a good thing.

The key is to thoroughly “wash” the shrimp with baking soda and sugar. To begin, coat the shrimp in a mixture of sugar and soda. Bill’s mother used to peel ten pounds of shrimp at a time at the restaurant, and I saw her do it.

In a colander, rinse the shrimp for 5–10 minutes with one hand regularly stirring them. The result is plump, crisp, and translucent shrimp, which I am unable to explain scientifically.

To begin, here is the recipe.


  • 225g of peeled and deveined medium shrimp
  • 4 stalks of celery
  • 2 slices of minced ginger
  • 2 teaspoons of oyster sauce
  • 1 1/2 tablespoons of oil
  • 1 1/4 teaspoon of sugar
  • 1 teaspoon of cornstarch
  • 1 chopped scallion
  • 1/8 teaspoon of baking soda
  • 1/4 cup of water
  • 1/2 teaspoon of sesame oil
  • 1/2 red bell pepper, sliced
  • 3/4 cup of roasted cashews
  • salt and white pepper


  1. The shrimp should be prepared first. Toss the shrimp with 1/4 cup water, 1/4 teaspoon sugar, and 1/4 teaspoon baking soda. Remove any remaining sugar and baking soda by rinsing under cold running water for 5 minutes. The shrimp should be patted dry using a paper towel to ensure that they are clean. Prepare the remaining ingredients while you marinate the shrimp in 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, 1/4 teaspoon salt, and a bit of white pepper.
  2. The celery and red bell pepper need to be blanched now because the dish comes together so rapidly, and you don’t want to overcook the shrimp. Add the celery and red bell pepper to a pot of boiling water. Toss the vegetables in ice water for 30 seconds after draining them. Remove all of the water and set it aside.
  3. In a medium-sized wok, warm 1 1/2 tablespoons of oil. Cook for one minute after adding the minced ginger and scallion. Add the shrimp and increase the heat to high. A sprinkle of oyster sauce and salt and pepper to taste complete this delectable Asian-inspired dish. After fully combining the ingredients, season to your liking with salt and white pepper. Serve.

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