Wok Stirred Drunken Contessa Shrimp And Mango By Ming Tsai Recipes

WOK-STIRRED DRUNKEN CONTESSA SHRIMP AND MANGO BY MING TSAI

Steps:

• In a large bowl, marinate the shrimp and scallions in 1/2 cup rum for 20 minutes.
• In a shallow dish, combine rice flour and Szechwan peppercorns and season with salt.
• Drain shrimp and scallions, reserve the rum marinade, and toss the shrimp and scallions to coat in rice flour mixture.
• In a wok over high heat, add 1-inch of oil and shallow-fry the shrimp and scallions until medium rare, about 5 minutes. Transfer to a paper towel-lined plate.
• Pour off the oil, wipe out the pan with a paper towel, and add enough oil to coat and stir-fry ginger and mango.
• Add back shrimp and scallions, cook through, about 2-3 minutes, and flambe with a few tablespoons of reserved rum.
• Let flames die down and alcohol cook out.
• Serve over white-brown rice combo.

SPICY SHRIMP AND MANGO WITH SNOW PEA SALAD

Steps:

• In a hot wok, coat wok with oil and caramelize onions with the ginger. Season. Add sambal and shrimp and stir fry until just cooked through. Deglaze with lime juice and add mangoes. Check for seasoning.
• In a mixing bowl, whisk together Dijon, vinegar and oil. Check for seasoning. Toss with snow peas. Place a pile of snow peas in the middle of the plate. Surround with stir fry. Garnish with mango slices.

WOK STIRRED SHANGHAI NOODLES WITH SHRIMP AND HARICOTS VERTS

Steps:

• In a bowl, mix shrimp, cornstarch, coriander and sesame oil. In a hot wok, coat with canola oil, and quickly stir-fry the shrimp for only 2 minutes keeping them rare. Set aside. In the same wok, add a little more oil and caramelize garlic, ginger and onions. Season. Add mushrooms, oyster sauce and chicken stock. Add noodles, haricots and shrimp. Quickly heat up and serve immediately.