Cashew Shrimp
腰果虾仁 · yāo guǒ xiā rén
My mother in Shanghai made this every Sunday lunch during my middle school years — she’d toast cashews in a dry wok while I pounded garlic, and we’d eat it straight from the wok with chopsticks, laughing as shrimp bounced off the rim. 'Real cashew shrimp,' she’d say, 'should sound like rain on a tin roof.'
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- large shrimp, peeled and deveined大虾仁（去壳去线）🛒 local250 g
- raw unsalted cashews生腰果（无盐）🛒 local60 g
- light soy sauce生抽🏮 asian15 ml
- cornstarch玉米淀粉🛒 local10 g
large shrimp, peeled and deveined: Thaw and pat *very* dry — moisture causes splatter and steaming.
raw unsalted cashews: Pre-toasted cashews often burn — use raw for best control.
light soy sauce: Adds salt and umami without darkening color.
cornstarch: Mix with 15 ml water to make slurry — do not add dry.
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Toss shrimp with 5 g cornstarch (½ tbsp) and set aside 5 minutes to marinate lightly.
薄浆锁汁
🔍 Look for 5 分钟 · 5 minutesVisual: 虾仁略显不透明，触感微黏。Shrimp look slightly opaque and tacky to touch.
You know it's right when: 碗底无渗出水分。No pooling liquid in bowl.
2Heat 20 ml neutral oil in wok over medium-high heat. Toast cashews, stirring constantly, until golden and fragrant — about 2 minutes.
腰果先焙
🔍 Look for Medium-high 2 分钟 · 2 minutesVisual: 腰果呈均匀浅金色，表面泛油光。Cashews turn even pale gold with visible oil sheen.
You know it's right when: 厨房弥漫清晰坚果香。Nutty aroma fills kitchen unmistakably.
3Remove cashews and set aside. Add shrimp to same hot wok. Stir-fry 1 minute until just opaque and curled.
虾变色即盛出
🔍 Look for Medium-high 1 分钟 · 1 minuteVisual: 虾仁呈均匀粉白色，轻卷成‘C’形。Shrimp turn uniformly pink-white with gentle C-curl.
You know it's right when: 虾仁边缘与中心略分离。Edges begin to separate slightly from center.
4Push shrimp to sides. Add light soy sauce to center and let bubble 15 seconds. Stir in cornstarch slurry.
酱在中心爆香
🔍 Look for Medium-high 15 秒 · 15 secondsVisual: 生抽边缘微焦、颜色略深。Soy sauce sizzles and darkens slightly at edges.
You know it's right when: 酱汁接触锅壁处出现细微褐点。Tiny brown flecks appear where sauce meets hot metal.
5Return cashews to wok. Toss everything together over medium heat for 30 seconds until sauce coats evenly and turns translucent.
回锅快拌
🔍 Look for Medium heat 30 秒 · 30 secondsVisual: 酱汁油亮不积液；虾仁与腰果粒粒分明。Sauce glistens but does not pool; shrimp and cashews separate cleanly.
You know it's right when: 不见白色芡汁条纹残留。No streaks of white slurry remain visible.
Tips
- · Toast cashews *before* cooking shrimp — they burn easily in wet sauce.
- · Use a wooden spatula to prevent scratching nonstick woks.
- · For authentic Shanghai style, serve at room temperature — not piping hot.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
What is velveting and why do it?
Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.
Source: HǎoWèi technique guide
🥢 Ask HǎoWèi
Questions about technique, ingredients, substitutions, and flavor — answered from our verified cooking knowledge base.
What to serve with it
A complete Chinese dinner in one plan — pick one from each role.
What cooks say
Made this? Leave a note.
- No comments yet — be the first!
