Mango Shrimp
Ingredients
- 600 gWild shrimp (whole)
- 1 pcMango (in 2cm cubes)
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 1 pcThai chili (finely sliced)
- 3 tbspsoy sauce
- 2 tbspLime juice
- 1 tbspBrown sugar
- 1 tspCorn starch
- 2 tbspPeanut oil
- 1 tspSesame oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 0.5 pcCoriander (leaves only)
- 20 gFresh ginger (peeled and grated or finely minced)
Method
Pearly shrimp with a crisp bite, bound by a short mango glaze. The sauce is syrupy and glossy, balancing soy saltiness with lime acidity.
- 1
Remove shells from the wild shrimp. Cut along the back with a knife tip to remove the dark vein. Pat them dry so they sear instead of boiling.
- 2
Heat peanut oil in a smoking hot wok. Toss in the shrimp. As soon as they turn pink and the flesh becomes opaque, remove them from the heat immediately.
- 3
In the same wok, toss in the minced garlic, ginger, and sliced Thai chili. The aroma should release instantly. Do not let the garlic brown, as it would turn bitter.
- 4
Pour in the mixture of soy sauce, lime juice, brown sugar, and cornstarch. Stir constantly. The sauce should reduce until it coats the spoon and becomes translucent.
- 5
Return the shrimp and diced mango to the wok. Toss for one minute so the sauce coats every piece. Finish with scallions, cilantro, and a dash of sesame oil.
Frequently asked questions
How do you get this dish right?
- Do not overcook the shrimp; they should remain supple, not rubbery.
- The mango must be ripe but still firm to avoid turning into mush when hitting the heat.
How long does this dish keep?
Eat immediately. Reheating will toughen the shrimp meat.
