Shrimp with Spicy Celery & Cashew Nut Stir-fry

Episode: Sue's Blog for Shrimp Printer Friendly Version

Shrimp with Spicy Celery & Cashew Nut Stir-fry

Ingredients for the shrimp & glaze
12 large shrimp, (21-25 count)*
Canola oil (for sautéing)
1-cup cornstarch
1-Tablespoon garlic powder
1-teaspoon cumin
1-teaspoon cardamom
1-teaspoon ground ginger
Sea salt to taste
1-teaspoon dried red chili flakes
¼ cup fish sauce* (found in most grocery stores)
¼-cup honey
1 cup mango juice (quality bottled found in any grocery store)
1 jalapeno stems and seeds removed and minced (may use gloves when handling the jalapeño)
1-2 limes, washed and cut into fourths
Cilantro, washed & paper towel dried for garnish

Ingredients for the Stir-fry
1 scant tablespoon Sesame oil
A little canola oil to add if necessary as vegetables sauté
1 cup onion, chopped
3 cloves garlic, minced
1-inch piece peeled fresh ginger, diced
Pinch dried red chili flakes (to taste)
3 cups celery, cut into 1-inch pieces, cutting the stalks on the diagonal
Include the celery leaves, if available.
1-tablespoon soy sauce
¾ cup roasted salted cashews

Have all ingredients and 2 large skillets ready before beginning to cook.  The actual cooking takes only moments.
(If serving this stir-fry over rice, have the rice already cooked.)
Cut shrimp in half, lengthwise
In a medium bowl add cornstarch, garlic powder, cumin, cardamom and dried ginger, mix together.

Place the halved shrimp into the bowl and dredge in the seasoned cornstarch coating all sides.  Heat a large skillet to medium-high, add a tablespoon of canola oil; add the shrimp and sauté until the shrimp develops a crispy coating on the outside.
Add dried chillies, fish sauce, jalapeños, rice wine vinegar, honey, mango juice, lime quarters.  Season with fresh black pepper. Turn heat down to low.
Heat a second large skillet to high, add the sesame oil and a little canola oil.  Quickly add onion, fresh garlic, fresh ginger, red chili flakes celery, cashews and soy sauce. Stir-fry until the onion become translucent, approximately 3 minutes.  (Time varies with each stove and skillet)
Ladle stir-fry vegetables onto a platter; pour the shrimp mixture over the stir-fried vegetables. Using tongs, squeeze the warmed lime wedges over the shrimp. Garnish with cilantro.
* Shrimp are sold by the number per pound. For example, a pound of 21-25 shrimp will contain between 21 and 25 shrimp
* Fish sauce may sound unappealing and smell unappealing but it is an essential ingredient in many Asian sauces. A good quality fish sauce imparts a nutty, rich and savory flavour.  You just have to trust us on this.