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Salt & Pepper Shrimp with Mango Sauce
Fry in 1" Peanut Oil; Season:
8 egg roll wrappers, cut into strips
Salt to taste
Combine:
1 T. garlic, minced
1 T. sesame seeds, toasted
1 t. kosher salt
1 t. black pepper
1 t. red pepper flakes
Toss Together and fry in 3 T. peanut oil; stir in:
20 large shrimp, peeled, deveined, tails left on (1 lb.)
1/4 cup cornstarch
Garlic mixture
Deglaze with; Stir in:
1/2 cup juice from a jar of mangoes
Juice of 1/2 lime
1 cup jarred mango, chopped
1 cup scallions, cut on the bias into 1" pieces
Fry wontons in oil in a nonstick skillet over medium-high heat. Cook in batches until light brown and crisp, about 1 minute. Transfer to a paper towel-lined plate and season with salt; fry remaining strips. Pour off oil and wipe out skillet.
Combine garlic, sesame seeds, salt, pepper and pepper flakes in a dish.
Toss shrimp with cornstarch. Heat 3 T. oil in the skillet over medium-high, add shrimp, and stir fry 2-3 minutes per side. Stir garlic mixture into shrimp and cook one minute.
Deglaze with mango juice and lime juice and bring to a simmer. Stir in mango and scallions, cooking to just warm mango. To serve, divide wontons between four plates and top each mango mixture and 5 shrimp.