Kung Pao Shrimp with Cashew Nuts Recipe
- ½ chopped fresh ginger
- 1 tsp chopped garlic
- 1½ tbsps cornstarch
- ¼ tsp baking soda
- Salt and pepper
- ¼ tsp sugar
- 1lb uncooked shrimp
- 4 tbsps oil
- 1 small onion, cut into dice
- 1 large or 2 small zucchini, cut into ½-inch cubes
- 1 small red pepper, cut into ½-inch cubes
- 2 oz cashew nuts
- 1 cup chicken stock
- 1 tbsp cornstarch
- 2 tsps chili sauce
- 2 tsps bean paste (optional)
- 2 tsps sesame oil
- 1 tbsp dry sherry or rice wine
- #It is said that Kung Pao invented this dish, but to this day no one knows who he was!# Mix together the ginger, garlic, 1½ tbsps cornstarch, baking soda, salt, pepper and sugar.
- If the shrimp are unpeeled, remove the peels and the dark vein running along the rounded side. If large, cut in half. Place in the dry ingredients and leave to stand for 20 minutes.
- Heat the oil in a wok and when hot add the shrimp. Cook, stirring over high heat for about 20 seconds, or just until the shrimp change color. Transfer to a plate.
- Add the onion to the same oil in the wok and cook for about 1 minute. Add the zucchini and red pepper and cook about 30 seconds.
- Mix the sauce ingredients together and add to the wok. Cook, stirring constantly, until the sauce is slightly thickened. Add the shrimp and the cashew nuts and heat through completely. #TIME# Preparation takes about 20 minutes, cooking takes about 3 minutes. #VARIATION# If using cooked shrimp, add with the vegetables. Vary amount of chili sauce to suit your taste. #SERVING IDEA# Serve with plain or fried rice.