Stir-fried shrimps, peas and cashews

- ¾ pound raw shrimps, peeled and deveined
- 1 tablespoon seafood marinade
- 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

Wash shrimps and pat dry.
Season with seafood marinade and add beaten egg white and cornflour.
Mix well and leave for 10 minutes
Mix sauce ingredients in a bowl.

Heat deep oil in a wok, put the cashews in a wire strainer or perforated ladle and place in the oil.
Fry to a light golden brown, lift out and drain on absorbent paper.

Add shrimps to the oil and fry for ½ minute, drain.
Pour off all but 2 tablespoons oil and fry shallots and ginger for ½ minute.
Add peas and stir-fry on high heat for 1½ minutes.
Return shrimps to the wok and season with sugar, sesame oil, salt and pepper.
Stir briefly, then pour in the sauce.
Bring to a boil and simmer until the sauce thickens and clears.
Add the cashews and mix well.

Garnish with slivers of thinly sliced red chilli and sprigs of parsley.

BON APPETIT