Cucumber, Cashew Nuts, and Shrimp

Name: Cucumber, Cashew Nuts, and Shrimp
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes

Crunchy cashews, cool cucumber and blanched shrimp come together in a light ginger-scallion glaze, a Cantonese-style trio celebrated for its contrast of buttery nut, juicy seafood and snappy vegetable.

20 minNewEasy Hot Dishes Other Savory

Instructions

1
Peel the cucumber and cut it into quarters, remove the seeds and cut into a diamond shape.
2
Fry the cashews with an appropriate amount of oil in an air fryer until cooked.
3
Butterfly the shrimp, put them in cold water, add a little salt, and blanch briefly.
4
Add the cucumber pieces.
5
After the water boils, take it out and drain the water.
6
Take a bowl, add salt, white pepper, MSG, a little water, and starch, and mix well.
7
Add a little base oil to the pan, then add minced green onion, ginger, and garlic and stir-fry until fragrant.
8
Add the shrimp and cucumber and stir-fry for a bit.
9
Pour the sauce into the bowl and stir-fry evenly.
10
Pour in the cashews and drizzle with a bit of sesame oil.
11
Finished product image.