1 lb of shrimp
3 table spoons of chicken broth
1 egg white
Salt to taste
2 tea spoons of cornstarch
2 teaspoons red wine vinegar or rice vinegar
1 table spoon of soy sauce
1/2 cup of cashews
1/2 tea spoon granulated brown sugar
1 1/2 cups oil, or as needed
7 red chilies
1 teaspoon minced ginger
Take out the shrimp out of the shell. Cut the shrimp in half. Mixed egg white with cornstarch add some salt to taste, this will be our shrimp marinate. For the best results marinate shrimp for about 20 minutes. In the separate bowl, combine chicken broth with soy sauce, vinegar and brown sugar. In the medium size wok heat the oil, and when the oil is hot add the shrimp. Make sure to cook shrimp until gets pinkish color (then is ready). Take a separate bowl and remove the shrimp from the wok. Put some more oil and add the Chile peppers (minced), and stir-fry for couple of minutes stirring and at the same time adding the minced ginger and cashews. Make a space in the middle of the wok and add the sauce. Heat it for a short time and then mix in with the cashews. Add the shrimp back into the pan. Cook it all together for few more minutes, and then serve it hot with your favorite brown or white rice.