Clean shrimp and pat dry, then mix with
egg white, cornstarch, salt and soak for an hour at least.
Fry the cashew nuts in warm oil until
brown, for about 3 minutes over low heat. Remove, drain and set aside to
cool.
Heat the same oil again (about 320oC),
pour in shrimp and fry for half minute, remove shrimps and drain oil
from pan.
With another 2 tablespoons oil fry green
onion and ginger slices, add shrimp and seasoning sauce quickly, then
stir until thoroughly mixed over high heat. Turn off fire. Add the
cashew nuts and serve immediately.
