Thai Food Recipe: Shrimp and Cashew Nuts Stir Fry
Prepare Pad Thai sauce: For 2 servings
2 big tbsp. of palm sugar
3 tbsp. concentrated tamarind juice
3 tbsp. fish sauce
2 tbsp. oyster sauce
10 big shrimps (cooked)
1/2 cup baby corn (cut whichever way you like)
1/2 cup sliced onion
1/2 cup scallions (cut 1 inch)
1/2 cup mushrooms ( cut half)
1-2 red sweet peppers (sliced)
30 fried cashew nuts, or as many as you like
5 fried dry peppers
1/2 cup sliced string bean
1 minced coriander root
1 tbsp minced garlic
1 big tbsp oyster sauce
1 tsp fish sauce
1 tbsp light soy sauce
1. Heat the pan and add palm sugar, fish sauce, tamarind juice, oyster sauce and a little bit of water. Now use medium or low heat to let the sauce boil and get thick. Keep stirring. Make sure you donâ€™t burn the sauce.
Now remove the sauce from the stove, we only need 5 tbsp of it. Save the rest for next time use. 🙂
2. Heat the pan and pour in 1 tbsp of vegetable oil, then add garlic and minced coriander root. When the garlic smells aromatic, add the vegetables that take more time to be cooked, first – baby corn, mushroom. Add 5 tbsp of Pad Thai sauce. Then add the rest of the ingredients. Cook for 1-2 minutes.
3. Add onion, sweet pepper, string bean, cooked shrimpsÂ and scallions. Add fish sauce, oyster sauce, soy sauce. Quickly stir for 10-15 seconds. Turn off the stove. 🙂
Don’t forget the cashew nuts! Add them now and mix well!
4. Serve with fragrant Jasmine rice from Thailand!