2/3 lb. small raw shelled and deveined shrimp
1/2 c. cashewnuts (raw)
10 green onions, (1 inch long)
10 slices ginger
3 c. oil (to marinate shrimp)
1/2 egg white
1 tbsp. cornstarch
1/2 tsp. salt (seasoning sauce)
1 tbsp. wine
1/4 tsp. salt
1 tsp. sesame oil

Put a little salt and rub shrimp with hands. Wash and pat dry then mix with egg white and cornstarch. Salt and soak for at least an hour.

Fry the cashewnuts in warm oil until brown (about 3 minutes) over low heat. Remove from heat, drain and set aside to cool.

Heat the same oil again (about 325 degrees centigrade) pour in shrimp and fry for half minute. Remove shrimp and drain oil from pan.

With another 2 tablespoons of oil fry the green onion and ginger slices. Add shrimp and seasoning sauce quickly then stir until thoroughly mixed over high heat. Turn off fire, add the cashewnuts and serve.

NOTE: You can use green peas or diced bamboo shoots or water chestnuts as a substitute for cashewnuts.

Instead of raw cashewnuts, roasted cashewnuts may be used but don't fry them again.