Shrimp with cashew nuts from Fragrant Harbour Taste: The New Chinese Cooking of Hong Kong by Ken Hom

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on July 02, 2015

    Quite similar to my own version of this dish with the addition of hoisin sauce which gave it a little bit of sweetness. I also changed the order of cooking the different ingredients. I fried the nuts in a bit of oil first. After removing the cashews, I sauted the ginger and scallions, then added the shrimp, the rice wine, then the hoisin and the water and sesame oil and finally threw the cashews back it. This way, the cashews did not spend too much time in the sauce and stayed crunchier.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.