Wok-Stirred Drunken Contessa Shrimp and Mango by Ming Tsai

I saw this on Simply Ming and gave it a go and I was very pleased. I thought everyone else would enjoy it as much as I did. I just used Jasmine rice, but you can use the white/brown rice mixture if you please.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  contessa jumbo shrimp
• 1  bunch scallion, cut into 1-inch pieces
• 1  cup  gosling's golden rum, divided
• 2  cups  rice flour
• 2  tablespoons szechwan pepper, ground
• 1  tablespoon  minced ginger
• 2  mangoes, peeled, sliced
•  kosher  salt & freshly ground black pepper
•  canola oil (for cooking)

Directions

1. In a large bowl, marinate the shrimp and scallions in 1/2 cup rum for 20 minutes.
2. In a shallow dish, combine rice flour and Szechwan peppercorns and season with salt.
3. Drain shrimp and scallions, reserve the rum marinade, and toss the shrimp and scallions to coat in rice flour mixture.
4. In a wok over high heat, add 1-inch of oil and shallow-fry the shrimp and scallions until medium rare, about 5 minutes. Transfer to a paper towel-lined plate.
5. Pour off the oil, wipe out the pan with a paper towel, and add enough oil to coat and stir-fry ginger and mango.
6. Add back shrimp and scallions, cook through, about 2-3 minutes, and flambe with a few tablespoons of reserved rum.
7. Let flames die down and alcohol cook out.
8. Serve over white-brown rice combo.