Instructions: Shrimp Stir Fried with Cashews (Goong Paht Meht Mamuang Himapahn)

Heat a wok or medium skillet over medium heat. Add the oil and swirl to coat the surface. When the oil is hot but not smoking, and the chilies and stor-fry for 1 minute. They should darken but not blacken or burn. Remove the chilies with a slotted spoon and set aside.

Increase the heat to medium high, add the shrimp, and stir-fry until it changes color and is cooked through. Add the onion and stir-fry until onion begins to wilt, about 1 minute. Add the fish sauce, soy sauce, and sugar and continue stir-frying for another minute. Add the cashews and the reserved chilies and stir well. Transfer to a serving platter and serve hot or warm.

Serves 4.

* available at some Asian markets

NOTES: The original recipe calls for chicken breast meat cut into thin strips, but the author says it works well with shrimp also . Weve had it both ways and prefer the shrimp. Be careful with those chilies-they can really be hot. The first time we made this dish we were at my sisters house, and when we fried the chilies they let out something in the air from whatever it is that makes them hot and we all started coughing and having to wipe our eyes. I dont recommend eating them!

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