Title: Shrimp Stir Fried With Cashews (Goong Paht Meht Mamuang H
Categories: Spice Thai Shellfish
Yield: 1 Servings

2	tb	Vegetable oil
15	sm	Dried red chilies*
1	lb	Large Thai tiger shrimp,
		Peeled and deveined
1	sm	Onion, peeled and sliced
		Lengthwise into thick wedges
1	tb	Thai fish sauce
1	ts	Soy sauce
1/2	ts	Sugar
1/2	c	Dry-roasted, salted cashews

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.

NOTES: The original recipe calls for chicken breast meat cut into thin strips, but the author says it works well with shrimp also . We've 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 sister's 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 don't recommend eating them!

(from Real Thai: The Best of Thailand's Regional Cooking, by Nancie McDermott) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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