Mango Shrimp
- Reviews 6
Ready In: 35 mins
Serves: 4
Ingredients
- 1 lb raw shrimp, cleaned, peeled, and deveined
- 1 egg white
- 2 teaspoons cornstarch
- 1⁄2 teaspoon salt, plus
- 1⁄2 teaspoon salt
- 1 teaspoon sesame oil, plus
- 2 teaspoons sesame oil
- 1⁄2 teaspoon white pepper
- 1 lb mango, peeled and cubed
- 2 tablespoons peanut oil, plus
- 1 1⁄2 tablespoons peanut oil
- 1 1⁄2 tablespoons fresh ginger, peeled and chopped fine
- 1 1⁄2 tablespoons garlic, chopped fine
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- chopped scallion, for garnishing
Directions
- In a bowl large enough to hold the shrimp, combine the egg white, cornstarch, 1/2 tsp salt, 1 tsp sesame oil, and white pepper.
- Pat the shrimps dry, and mix them well with this marinade, making sure all are well coated.
- Leave in the refrigerator for 20 minutes.
- Heat a wok or large frying pan until very hot.
- Add 2 TBS peanut oil.
- When the oil is very hot, remove the wok from the heat and add the prawns.
- Stir vigorously to prevent them sticking, return to heat and cook until they turn white, about 2 minutes depending upon the size of your shrimp.
- Remove the shrimp, and discard the oil.
- Wipe wok with paper toweling, removing all residues.
- Return the wok to the heat, again heating until very hot.
- Add 1 1/2 TBS peanut oil, and when very hot, add the ginger and garlic.
- Stir fry for 10 seconds.
- Return the shrimp to the wok and add the rice wine or sherry, and 1/2 tsp salt.
- Stir-fry for one minute.
- Add the mango cubes and stir gently for 1 minute to warm them.
- Stir in 2 tsp sesame oil.
- Serve with rice, garnished with chopped scallions.
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