20 Minute Cashew Shrimp with Sticky Garlic Soy Sauce
20 minute cashew shrimp with sticky garlic soy sauce. Pan-seared shrimp, easy to make and incredibly delicious.
Ingredients
- 250 g/9 oz udon noodles
- 300 g/11 oz raw shrimp, peeled and deveined
- 50 g/2 oz cashews
- 1 shallot, finely chopped
- 4 cloves garlic, finely chopped
- 2 tbsp rice oil or vegetable oil
- 1/2 tsp chili powder
- 1 tsp freshly grated ginger or 1/2 tsp ginger powder
- 2 tbsp corn starch
- 3-4 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 2/3 cup/150 ml water
- 1 tbsp lemon juice
- black pepper
- 20 g fresh basil leaves (from about 6 sprigs)
Directions
- 1
Cook rice noodles according to package directions.
- 2
Heat the oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimps and fry until pink, stirring often, about 2-3 minutes per side. Add garlic, shallot, ginger, chili and cashews. Continue to cook until the garlic starts to caramelize and turn light golden brown, 1-2 minutes.
- 3
Stir in the corn starch. Then add the soy sauce, oyster sauce, honey and water, stir to combine. Bring the mixture to a simmer, cook 5 minutes, scraping up browned bits with a wooden spoon and stirring occasionally, until warmed throughout and sticky.
- 4
Remove from heat and stir in the lemon juice and basil leaves. Taste and season with black pepper and soy sauce if needed. Add extra water if you want the sauce thinner.
- 5
Serve immediately with noodles. Enjoy!