- 150g shrimpspeeled
- 15g cashew
- 100g cucumber
- 1 egg white
- sliced ginger
- 15g cooking wine
- 15g cornstarch
- chicken powder
- sesame oil
- Do not fry cashew nuts over high heat. Remove from heat as soon as the color changed， because its color will be darker after cooling.
- Use fresh shrimp meat if desired. It saves a lot of time to peel and devein.
Wash the cucumber and cut into small pieces. Fry cashews in oil until cooked. Then set aside.
Remove the sand vein from the fresh shrimps. Wash until clean. Put shrimps in a bowl, add cooking wine, egg white and cornstarch to wrap the shrimps. Then, use a little oil to fry shrimp mixture. Remove from heat when cooked. Set aside.
Add oil and preheat the pot., Fry ginger slices until fragrant. Add shrimps, cashews and diced cucumbers to stir-fry. Seasons with salt and chicken powder. Then drizzle with a little sesame oil. Serve.