Shrimps Peas Cashew Stir Fry

Shrimps Peas Cashew Stir Fry

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 to 3
Author Connie Veneracion


  • 12 to 15 medium to large shrimps
  • 1 and 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/3 cup shrimp juice
  • 1 to 2 shallots
  • 4 cloves garlic
  • 1 tablespoon oyster sauce
  • 1 teaspoon tapioca (or potato or corn) starch
  • 1/2 teaspoon sugar
  • drizzle sesame seed oil
  • 2 tablespoons cooking oil
  • splash rice wine
  • 1/3 cup sweet peas
  • 1/3 cup whole roasted cashew nuts


  • Peel and devein the shrimps (see how). Sprinkle with salt and pepper. Set aside.
  • Make the shrimp juice. Pound the heads and shells (use a mortar and pestle). Pour in one-third cup of water. Mix. Strain well.
  • Finely slice the shallots.
  • Mince the garlic.
  • In a bowl, mix together the oyster sauce, starch, sugar, sesame seed oil and shrimp juice.
  • Heat the cooking oil in a wok or large frying pan.
  • When the oil is starting to smoke, add the shrimps, shallots and garlic. Stir fry for 30 seconds.
  • Pour in the rice wine. Stir fry for another 30 seconds.
  • Add the peas and cashew nuts.
  • Pour in the shrimp juice mixture.
  • Continue stir frying just until the sauce is thick and clear.
  • Serve the shrimps peas cashew stir fry at once.