Free Recipe Shrimp Stir Fried with Cashews
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Shrimp Stir Fried with Cashews Recipe
2 tb Vegetable oil
15 sm Dried red chilies*
1 lb Large shrimp (preferably
-Thai tiger shrimp); peeled
-and deveined
1 sm Onion; peeled and sliced
-lengthwise into thick
-wedges
1 tb Thai fish sauce*
1 ts Soy sauce
1/2 ts Sugar
1/2 c Dry-roasted; salted cashews
Shrimp Stir Fried with Cashews Preparation
Shrimp Stir Fried with Cashews (Goong Paht Meht Mamuang Himapahn) From Real Thai: The Best of Thailand”s Regional Cooking, by Nancie McDermott) Heat a wok or medium skillet over medium heat. Add the oil and swirl to coat the surface. When the oil is hot but not smoking, and the chilies and stor-fry for 1 minute. They should darken but not blacken or burn. Remove the chilies with a slotted spoon and set aside. Increase the heat to medium high, add the shrimp, and stir-fry until it changes color and is cooked through. Add the onion and stir-fry until onion begins to wilt, about 1 minute. Add the fish sauce, soy sauce, and sugar and continue stir-frying for another minute. Add the cashews and the reserved chilies and stir well. Transfer to a serving platter and serve hot or warm. Serves 4. * available at some Asian markets NOTES: The original recipe calls for chicken breast meat cut into thin strips, but the author says it works well with shrimp also . We”ve had it both ways and prefer the shrimp. Be careful with those chilies-they can really be hot. The first time we made this dish we were at my sister”s house, and when we fried the chilies they let out something in the air from whatever it is that makes them hot and we all started coughing and having to wipe our eyes. I don”t recommend eating them! CHILE-HEADS ARCHIVES From the Chile-Heads recipe list.
Cooking Temperature:
Recipe Serves: 4
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