Wok-Stirred Drunken Contessa Shrimp and Mango by Ming Tsai

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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