Shrimp Stir Fried with Cashews (Goong Paht Meht Mamuang Himapahn)
	   
	
	2 Tbs. vegetable oil
	15 small dried red chilies*
	1 lb. large shrimp (preferably Thai tiger shrimp), peeled and 
	      deveined
	
	1 small onion, peeled and sliced lengthwise into thick wedges 
	1 Tbs. Thai fish sauce*
	1 tsp. soy sauce
	1/2 tsp. sugar
	1/2 c. dry-roasted, salted cashews
	
	Heat a wok or medium skillet over medium heat. Add the oil
	and swirl to coat the surface. When the oil is hot but not smoking, 
	and the chilies and stor-fry for 1 minute. They should darken but 
	not blacken or burn. Remove the chilies with a slotted spoon and 
	set aside.
	
	Increase the heat to medium high, add the shrimp, and stir-fry until 
	it changes color and is cooked through. Add the onion and stir-fry 
	until onion begins to wilt, about 1 minute. Add the fish sauce, soy 
	sauce, and sugar and continue stir-frying for another minute. Add the 
	cashews and the reserved chilies and stir well. Transfer to a serving 
	platter and serve hot or warm. Serves 4.
	
	* available at some Asian markets
	
	NOTES: The original recipe calls for chicken breast meat cut into thin 
	       strips, but the author says it works well with shrimp also . We've had 
	       it both ways and prefer the shrimp. Be careful with those chilies--they
	       can really be hot. 



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