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Recipe: Stir-fried Shrimp with Cashew Nuts
Published January 1, 1970 8:00 AM PHT
Updated March 2, 2020 5:05 PM PHT
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Bringing home cashew nuts from Antipolo? You can do wonders with that pasalubong in this recipe.
INGREDIENTS:
2 tbsps olive oil
1 thumb-sized fresh ginger, finely sliced into matchsticks
1 head garlic, finely sliced
1 tsp chili flakes
400g shrimp
150g tenderstem broccoli, trimmed
4 tbsps sweet chili sauce
Juice of 1 lime, plus lime wedges
1/2 cup fresh coriander leaves
Toasted cashew nuts, to serve
PROCEDURE:
Heat the oil in a pan or wok over high heat and stir-fry the ginger, garlic and chili flakes for a couple of minutes, then add the shrimp and cook for two to three minutes until pink.
Remove from the pan and set aside.
Remove from the pan and set aside.
Add the broccoli to the pan with a splash of water and cook for two to three minutes, stir in the sweet chili sauce, lime juice and coriander.
Return the shrimps to the pan, mix well, then sprinkle with the cashew nuts and top lime wedges.
