Thai Cashew Shrimp in Wok | Tender and Crispy
(0)
20 min
Quick
Sezamo
Descoperă gustul autentic al bucătăriei thailandeze cu Kung Pad Med Mamuang: creveți suculenți și fragezi, sotați rapid la wok alături de nuci caju crocante, ardei gras dulce și arome intense de ghimbir și usturoi, totul învăluit într-un sos savuros și servit pe un pat de orez jasmine pufos.
Preparation method
Preparing the ingredients and rice
Rinse the jasmine rice in cold water until the water runs clear. Bring it to a boil with 350 ml of water and a pinch of salt. When it starts to boil, cover the pot with a lid, reduce the heat to low, and let it simmer for 12 minutes. Turn off the heat and leave it covered for another 10 minutes to become fluffy.
Peel and pat the shrimp dry with paper towels to remove excess moisture. Cut the red bell pepper into medium cubes, finely chop the garlic and ginger, and cut the spring onions into pieces about 3 cm long, separating the white parts from the green parts.
In a small bowl, mix the soy sauce, fish sauce, brown cane sugar, cornstarch, and 3 tablespoons of cold water until the sugar and cornstarch are completely dissolved.
Chef's tip
Keep the wok very hot throughout cooking: the secret to an authentic stir-fry is quick sautéing over high heat, which keeps the vegetables crisp and the shrimp tender and juicy.
If you prefer a spicy kick, add a few dried chili peppers or fresh chili slices along with the garlic and ginger.
25 min
Under an hour
