Serves 4-6
Clean shrimp and pat dry, then mix with egg white, cornstarch,
salt and soak for an hour at least.
Fry the cashew nuts in warm oil until brown, for about
3 minutes over low heat.
Remove, drain and set aside to cool.
Heat the same oil again (about 320oC), pour in shrimp
and fry for half minute, remove shrimps
and drain oil from pan.
With another 2 tablespoons oil fry green onion and ginger
slices, add shrimp and seasoning sauce quickly,
then stir until thoroughly mixed over high heat.
Turn off fire.
Add the cashew nuts and serve immediately.
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