Mango Shrimp

Recipe by FlemishMinx
READY IN: 35mins


  • 1
    lb raw shrimp, cleaned, peeled, and deveined
  • 1
    egg white
  • 2
    teaspoons cornstarch
  • 12
    teaspoon salt, plus
  • 12
    teaspoon salt
  • 1
    teaspoon sesame oil, plus
  • 2
    teaspoons sesame oil
  • 12
    teaspoon white pepper
  • 1
    lb mango, peeled and cubed
  • 2
    tablespoons peanut oil, plus
  • 1 12
    tablespoons peanut oil
  • 1 12
    tablespoons fresh ginger, peeled and chopped fine
  • 1 12
    tablespoons garlic, chopped fine
  • 1
    tablespoon rice wine or 1 tablespoon dry sherry
  • chopped scallion, for garnishing


  • 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.