📝 About This Recipe
A classic of Cantonese cuisine, this dish celebrates the delicate balance between the snap of succulent shrimp and the buttery crunch of toasted cashews. The shrimp are 'velveted' to ensure a silky texture, then tossed in a light, savory white sauce that highlights the natural sweetness of the seafood. It is a sophisticated, textural masterpiece that brings the elegance of high-end Chinese dining right to your home kitchen.
🥗 Ingredients
The Shrimp and Marinade
- 1 lb Large Shrimp (peeled, deveined, and patted dry)
- 1 tablespoon Shaoxing Rice Wine (or dry sherry)
- 1 large Egg White (lightly beaten)
- 1 tablespoon Cornstarch (for velveting)
- 1/4 teaspoon Kosher Salt
The Stir-Fry Aromatics and Vegetables
- 3/4 cup Raw Cashew Nuts (unsalted)
- 1 medium Red Bell Pepper (cut into 1-inch squares)
- 2 pieces Celery Stalks (sliced diagonally into 1/2-inch pieces)
- 1/2 cup Water Chestnuts (sliced, canned and rinsed)
- 1 tablespoon Fresh Ginger (peeled and minced)
- 3 cloves Garlic (thinly sliced)
- 2 pieces Green Onions (whites and greens separated, cut into 1-inch lengths)
The Savory Finishing Sauce
- 1/2 cup Chicken Stock (low sodium)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Oyster Sauce
- 1 teaspoon Toasted Sesame Oil
- 1/4 teaspoon White Pepper (ground)
- 1 teaspoon Cornstarch (for thickening)
- 3 tablespoons Neutral Oil (grapeseed or vegetable oil, divided)
👨🍳 Instructions
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1
In a medium bowl, combine the shrimp with the Shaoxing wine, egg white, 1 tablespoon of cornstarch, and salt. Mix well by hand until the shrimp are evenly coated in a thin, translucent film. Let marinate in the refrigerator for 20 minutes; this 'velveting' process ensures the shrimp stay tender.
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2
While the shrimp marinates, prepare the sauce by whisking the chicken stock, light soy sauce, oyster sauce, sesame oil, white pepper, and 1 teaspoon of cornstarch in a small bowl. Set aside.
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3
Place a dry wok or large skillet over medium-low heat. Add 1/2 tablespoon of oil and the raw cashews. Toast them, stirring constantly, for 3-5 minutes until they turn a beautiful golden brown and smell nutty. Immediately remove from the pan and set aside to stay crunchy.
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4
Increase the heat to high. Add 1.5 tablespoons of oil to the wok. Swirl it around until it just begins to smoke.
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5
Carefully add the shrimp to the wok in a single layer. Let them sear undisturbed for 45 seconds to develop a slight crust, then stir-fry for another 30 seconds until they turn pink on the outside but are still slightly translucent in the center. Remove shrimp and set aside.
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6
Wipe out any excess cornstarch bits from the wok. Add the remaining 1 tablespoon of oil over high heat.
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7
Add the ginger, garlic, and the white parts of the green onions. Stir-fry for 15-20 seconds until the aromatics release their fragrance, being careful not to burn the garlic.
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8
Toss in the bell peppers, celery, and water chestnuts. Stir-fry vigorously for 1-2 minutes. The vegetables should be vibrant and slightly softened but still retain a crisp snap.
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9
Give the sauce mixture a quick whisk to ensure the cornstarch hasn't settled. Pour the sauce into the center of the wok.
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10
Allow the sauce to come to a simmer and thicken, which should happen in about 30 seconds. It will turn from cloudy to clear and glossy.
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11
Return the par-cooked shrimp and the toasted cashews to the wok. Add the green parts of the onions.
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12
Toss everything together rapidly for 30-45 seconds, ensuring every ingredient is glazed in the sauce and the shrimp are fully cooked through.
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13
Transfer immediately to a warm platter and serve while the cashews are at their peak crunch.
💡 Chef's Tips
Always pat your shrimp dry before marinating; excess water prevents the velvet coating from sticking. Don't skip the toasting of the cashews; raw cashews lack the depth of flavor and structural crunch needed for this dish. If you don't have Shaoxing wine, a dry Pale Sherry is the best substitute for that authentic fermented aroma. Work fast! Stir-frying is high-heat cooking, so have all your ingredients chopped and sauce mixed (mise en place) before turning on the stove. Avoid overcooking the shrimp; they are finished when they form a 'C' shape. If they curl into an 'O', they will be rubbery.
🍽️ Serving Suggestions
Serve alongside steaming Jasmine rice to soak up the delicate savory sauce. Pair with a crisp, chilled Riesling or a light Pinot Grigio to complement the seafood. Start the meal with a light Hot and Sour soup or vegetable spring rolls. Accompany with a side of steamed bok choy drizzled with garlic oil for a complete nutritional balance. For an extra kick, provide a small dish of chili oil or sambal oelek on the side.