Ingredients
-
1
-
1
-
2
-
1/2
-
1/2
-
1
-
2
-
1/2
-
1
-
2
-
-
-
-
-
Directions
Mango Shrimp, This recipe is based on one by Ken Hom. We like it for it’s refreshing taste. Also very easy to put together and quick to cook. Don’t leave out the sesame oil, I think it is integral to the dish. Preparation time includes refrigerator resting time for shrimp., Excellent combination of flavors and so easy and quick to make! We had this with broccoli (lightly steamed then sauted with peanut oil and garlic right before serving), sprinkled with toasted sesame seeds (a very nice and tasty touche finale!). I followed the recipe exactly. Thanks for a keeper!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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. |
|
2
Done
|
Pat the Shrimps Dry, and Mix Them Well With This Marinade, Making Sure All Are Well Coated. |
|
3
Done
|
Leave in the Refrigerator For 20 Minutes. |
|
4
Done
|
Heat a Wok or Large Frying Pan Until Very Hot. |
|
5
Done
|
Add 2 Tbs Peanut Oil. |
|
6
Done
|
When the Oil Is Very Hot, Remove the Wok from the Heat and Add the Prawns. |
|
7
Done
|
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. |
|
8
Done
|
Remove the Shrimp, and Discard the Oil. |
|
9
Done
|
Wipe Wok With Paper Toweling, Removing All Residues. |
|
10
Done
|
Return the Wok to the Heat, Again Heating Until Very Hot. |
