Ingredients
Large shrimp, eggs, and cashew nuts, each to taste.
Seasonings
Soy sauce, sugar, Sichuan peppercorns, dried chili peppers, scallions, ginger, vinegar, chili oil, salt, pepper, and Shaoxing wine, all to taste.
Instructions
1. Make two shallow cuts on each large shrimp or butterfly them, pat dry, then mix with salt, pepper, cooking wine, egg white batter, and a little soy sauce. Slide the shrimp into warm oil and cook until just done. In a small bowl, combine salt, water starch, cooking wine, sugar, soy sauce, and broth to make the sauce.
2. In a separate wok, add a small amount of oil and fry the Sichuan peppercorns and dried chilies until they turn a reddish-brown color, then add the scallions, ginger slices, and the prepared sauce mixture. Add the shrimp balls and stir-fry a few times, drizzle with a little vinegar and chili oil, then toss in the fried cashews and mix well before serving.