SHRIMP MANGO RECIPES

Steps:

• 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.

Steps:

• Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
• Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
• Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.