Stir-fried shrimps, peas and cashews

• - ¾ pound raw shrimps, peeled and deveined
• - 1 tablespoon seafood marinade (recipe below)
• - 1 egg white
• - 2 teaspoons cornflour
• - 2 oz frozen green peas
• - 3 oz raw cashew nuts
• -2 shallots, chopped
• - 4 slices fresh ginger, chopped
• - 1 teaspoon sugar
• - ½ teaspoon sesame oil
• - Pinch of salt and white pepper
• - Deep-frying oil

Sauce

• - ¼ cup water
• - 1 teaspoon chicken stock powder
• - ½ teaspoon cornflour

1. Wash shrimps and pat dry.
2. Season with seafood marinade (recipe below) and add beaten egg white and cornflour.
3. Mix well and leave for 10 minutes
4. Mix sauce ingredients in a bowl.
5. Heat deep oil in a wok, put the cashews in a wire strainer or perforated ladle and place in the oil.
6. Fry to a light golden brown, lift out and drain on absorbent paper.
7. Add shrimps to the oil and fry for ½ minute, drain.
8. Pour off all but 2 tablespoons oil and fry shallots and ginger for ½ minute.
9. Add peas and stir-fry on high heat for 1½ minutes.
10. Return shrimps to the wok and season with sugar, sesame oil, salt and pepper.
11. Stir briefly, then pour in the sauce.
12. Bring to a boil and simmer until the sauce thickens and clears.
13. Add the cashews and mix well.
14. Garnish with slivers of thinly sliced red chilli and sprigs of parsley.

Seafood marinade for chinese cooking
Makes about ¼ cup

• - 3 tablespoons dry sherry
• - ½ teaspoon salt
• - 1½ teaspoons sugar
• - ¼ teaspoon white pepper
• - 8 slices fresh ginger, minced

1. To prepare marinade, measure ingredients into screw-top jars.
2. Shake well and keep refrigerated until needed.

BON APPETIT