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Ingredients

• 1   stick unsalted butter
• 1/2 cup  roasted cashews
• 2 tablespoons  toasted sesame oil
• 1 tablespoon  minced ginger
• 1 tablespoon  minced garlic
• 1 teaspoon  sambal chile paste
• 1 pound  medium shrimp, peeled and deveined with tails on
• 1 cup  sugar snap peas, finely sliced
• 3/4 cup  soy sauce
• 1/2   lemon, juice only
• 2 tablespoons  brown sugar
• 2 cups  cooked jasmine rice, to serve
•   Fresh cilantro, for garnish
•   Scallions, cut into thin strips, for garnish

Description

For Cashew Butter, In A Food Processor Combine Butter And Roasted Cashews And Pulse Until Well Combined. On A Piece Of Parchment Paper, Form Cashew Butter Into A Log Shape. Roll The Parchment Paper Around The Butter And Twist The Ends. Refrigerate Until R

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