Ingredients

5 T soy sauce

5 T dry sherry

3 dried red chilies, seeded and chopped

2 garlic cloves, crushed

2 t grated gingerroot

5 T water

1 1/4 raw, shelled jumbo shrimp or tiger prawns

1 large bunch scallions, chopped

2/3 C salted cashews

3 T vegetable oil

2 t cornstarch

Preparation

  1. Mix the soy sauce with the shrry, chilies, garlic, ginger and water in a large bowl.

  2. Add the shrimp or prawns, scallions and cashews and mix well. Cover tightly and leave to marinate for at least 2 hours (no more than 3 hours), stirring occasionally.

  3. Heat the oil in a large wok. Drain the shrimp, scallions and cashews from the marinade with a slotted spoon and add to the skilled, reserving the marinade. Stir-fry over a high heat for 1 - 2 minutes.

  4. Mix the reserved marinade with the cornstarch, then add to the skillet and stir-fry for about 30 seconds until the marinade forms a slightly thieckened shiny glaze over the shrimp mixture.

  5. Serve the shrimp immediately with rice.