Recipe compliments of Rick and Lynne
| Cuisine: Oriental | Type: Main Course | Serves: 4 |
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Source:
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Cuisine at Home (online via weekly recipe) |
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Attributes:
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Book, Quick and Easy, Healthy |
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Comments:
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This is a favorite way to cook shrimp. |
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Serving Suggestions:
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Serve with a Cucumber Salad found elsewhere. |
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Ingredients:
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8 egg roll wrappers, cut into strips Peanut oil Kosher salt to taste 1 tbs. minced garlic 1 tbs. sesame seeds, toasted 1 tsp. kosher salt 1 tsp. black pepper 1 tsp. red pepper flakes 20 large shrimp (1 lb.), peeled and deveined, tails left on 1/4 cup cornstarch 1/2 cup juice from a jar (or can) of mangos Juice of 1/2 lime 1 cup chopped, jarred (or canned) mangos 1 cup 1-inch sliced scallions |
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Instructions:
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1. Fry egg roll wrapper strips in 1-inch peanut oil in a nonstick skillet over medium-high heat to make wonton strips. Cook the strips in batches until they are light brown and crisp, about 1 minute. Transfer wonton strips to a paper towel-lined plate and season with salt; fry remaining strips. Pour off all but three tablespoons of oil. 2. Combine garlic, sesame seeds, 1 tsp salt, pepper, and pepper flakes in a dish. 3. Rinse and then dry the shrimp well. Toss the shrimp with cornstarch and let them stand for a while. Stir-fry shrimp in the three tablespoons of oil in the skillet over medium-high heat 2-3 minutes per side. Stir garlic mixture into shrimp and cook 1 minute. 4. Add mango juice and lime juice; bring to a simmer. Stir in the mango and scallions, cooking just until the mango is warmed through. To serve, divide wonton strips between four plates; top each with mango mixture and 5 shrimp. |
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2009-08-16