Mango Shrimp

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 lb raw shrimp, cleaned, peeled, and deveined
• 1 egg
• 2 teaspoons cornstarch
• 1/2 teaspoon salt, plus
• 1/2 teaspoon salt
• 1 teaspoon sesame oil, plus
• 2 teaspoons sesame oil
• 1/2 teaspoon 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

Recipe

• 1 in a bowl large enough to hold the shrimp, combine the egg , cornstarch, 1/2 tsp salt, 1 tsp sesame oil, and pepper.
• 2 pat the shrimps dry, and mix them well with this marinade, making sure all are well coated.
• 3 leave in the refrigerator for 20 minutes.
• 4 heat a wok or large frying pan until very hot.
• 5 add 2 tbs peanut oil.
• 6 when the oil is very hot, remove the wok from the heat and add the prawns.
• 7 stir vigorously to prevent them sticking, return to heat and cook until they turn , about 2 minutes depending upon the size of your shrimp.
• 8 remove the shrimp, and discard the oil.
• 9 wipe wok with paper toweling, removing all residues.
• 10 return the wok to the heat, again heating until very hot.
• 11 add 1 1/2 tbs peanut oil, and when very hot, add the ginger and garlic.
• 12 stir fry for 10 seconds.
• 13 return the shrimp to the wok and add the rice wine or sherry, and 1/2 tsp salt.
• 14 stir-fry for one minute.
• 15 add the mango cubes and stir gently for 1 minute to warm them.
• 16 stir in 2 tsp sesame oil.
• 17 serve with rice, garnished with chopped scallions.