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    You are in: Home / Chinese / Shrimp (or Chicken) with Cashew Nuts Recipe
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    Shrimp (or Chicken) with Cashew Nuts

    Shrimp (or Chicken) with Cashew Nuts. Photo by Pinot Grigio

    1/1 Photo of Shrimp (or Chicken) with Cashew Nuts

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Hey Jude's Note:

    This is so easy to prepare and the taste is incredible. I've adapted this recipe from More Long-life Chinese Cooking From Madame Wong and though it calls for deep-frying the shrimp, or chicken, I usually stir-fry it to make it easier and more healthy. I LOVE this recipe!

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    Units: US | Metric



    1. 1
      Combine sauce ingredients and set aside.
    2. 2
      Mix shrimp with cornstarch.
    3. 3
      Heat oil*.
    4. 4
      Deep-fry shrimp (or chicken) until color changes.
    5. 5
    6. 6
    7. 7
      Deep-fry cashews in large strainer until light brown (about 30 seconds).
    8. 8
      Drain, Remove.
    9. 9
      Reheat 2 T.
    10. 10
      oil in wok.
    11. 11
      Fry chilies until dark brown.
    12. 12
      Add scallion and garlic.
    13. 13
      Stir-fry 30 seconds.
    14. 14
      Add onion, stir-fry 1 minute.
    15. 15
      Add green pepper, stir-fry 30 seconds more.
    16. 16
      Remove chilies.
    17. 17
      Pour in sauce, bring to a boil.
    18. 18
      Add shrimp (or chicken) and nuts.
    19. 19
      Mix until shrimp (or chicken) and nuts are glazed.
    20. 20
      Removed to serving platter.
    21. 21
      Serve over rice.
    22. 22
      *You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
    23. 23
      oil* I use peanut oil for this recipe.

    Ratings & Reviews:

    • on June 01, 2003


      after a long busy day it was late, i was tired and everyone wanted to know what we were having for dinner. i had planned to make this tonight, but much earlier, and by now i didn't want to cook. but- how silly, in 10 minutes i/we had a fabulous dinner. i made white rice in the steamer, then started this last night i had cleaned the shrimp and made a stock with 3 lbs of shells and tails. so i used 1/4 shrimp stock in place of the chicken broth. i stir fried everything in a hot wok with peanut oil, i also used rice wine vinegar instead of red wine for a more authentic flavor-- this was great, a bit spicy for some, but we loved it! thanks for a great recipe, i will be making this often, but maybe next time i'll only use 8 thai bird chiles, dd counted :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2014

      Thought I would try an online recipe to perfect my dish. Way to greasy. I did not like this at all. Too many intervals to remove one ingredient at a time and deep fry down to the chilie pepper. Someone else may have better luck.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2009


      Quick, easy and delicioius. I followed the directions as written and it turned out beautifully. DH asked for the leftovers for lunch. I served this with steamed rice and stir fried veggies.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Shrimp (or Chicken) with Cashew Nuts

    Serving Size: 1 (574 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 2524.7
    Calories from Fat 2153
    Total Fat 239.3 g
    Saturated Fat 32.3 g
    Cholesterol 346.5 mg
    Sodium 1628.9 mg
    Total Carbohydrate 46.6 g
    Dietary Fiber 6.2 g
    Sugars 17.2 g
    Protein 59.2 g

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