Ken Hom's Shrimp With Cashew Nuts

• 1 pound medium shrimp, peeled and deveined
• 4 teaspoons salt
• 1 egg white
• 1 teaspoon salt
• 2 teaspoons cornstarch
• 1/2 cup peanut oil
• 2 teaspoons finely chopped peeled fresh ginger
• 2 tablespoons finely chopped scallions
• 1/2 cup unsalted cashew nuts, roasted
• 1/2 teaspoon salt
• 1 tablespoon Hoisin sauce
• 1 tablespoon rice wine
• 6 tablespoons chicken stock, preferably homemade
• 1/2 teaspoon cornstarch mixed with 1/2 teaspoon water
• 1 teaspoon sesame oil

1. Peel the shrimp, reserving the shells, and sprinkle them with salt.
2. Rinse thoroughly, drain and repeat the process two more times.
3. Blot dry with paper towels.
4. Combine the shrimp with the coating ingredients in a medium-size bowl.
5. Mix well and refrigerate for about 20 minutes.
6. Heat a wok or large skillet until it is hot and add the peanut oil.
7. When the oil is just warm, quickly add the shrimp, stir to separate and turn off the heat.
8. Allow the shrimp to sit in the warm oil for about 2 minutes.
9. Drain in a colander set inside a stainless steel bowl, retaining some of the oil.
10. Wipe the wok clean, return 1 1/2 tablespoons of the drained oil to the wok.
11. And add the ginger and scallions, stir-frying for 30 seconds.
12. Stir in the cashew nuts and salt, and continue to stir-fry for another 30 seconds.
13. Return the shrimp to the wok with the remaining ingredients and stir-fry for another 2 minutes.
14. Turn out on a platter and serve at once.

shrimp, salt, egg, salt, cornstarch, peanut oil, fresh ginger, scallions, unsalted cashew nuts, salt, hoisin sauce, rice wine, chicken stock, cornstarch, sesame oil

Taken from cooking.nytimes.com/recipes/6498 (may not work)