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 MANGO SALSA

Steps:

• In a bowl, mix all ingredients. Chill before serving.

SALT AND PEPPER SHRIMP (MOM)

Steps:

• Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately.

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.

CHICKEN WITH HOISIN TEA SAUCE

Steps:

• Combine ginger, garlic, half of scallion, soy sauce, sake, hoisin sauce and tea.
• Reserve at least half of this for your sauce, adding the brown sugar to it. Use other half to marinate chicken for at least an hour, in a ziploc bag in the frig (this cuts down on the amount of marinade needed).
• Remove chicken and barbecue (or bake) until cooked through.
• Pour reserved sauce into a small pot and bring to a boil. Add cornstarch and water mixture and cook for a couple minutes, until slightly thickened. Serve chicken topped with reserved scallions. I paired this with brown rice and cucumber salad, but any veggie would probably go great with it.

BLUE GINGER GIMLET

Steps:

• In a cocktail shaker, combine all ingredients with ice. Shake well and strain into a martini glass. Garnish with lime wedge.
• For the ginger syrup:.
• In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.
• (Trick: toss dried ginger in sugar, bake at 200 degrees until dried thru, about 4 hours and voila-ginger candy).

ASIAN BARBECUE SAUCE

Steps:

• In a saucepan coated lightly with oil over high heat
• Cook the garlic, ginger and onions and sweat until soft, about 5 minutes.
• Add sambal, hoisin and tomatoes.
• Add lime juice and season with kosher salt and freshly ground black pepper.
• Check for flavor and re-season if necessary.
• Simmer until reduced by 10%, then transfer to a blender and blend at high speed until smooth.
• Serve with ribs, chicken, tofu, or whatever you want!

SHRIMP AND MANGO SUMMER ROLLS

Steps:

• For the shrimp and mango summer rolls: Fill a large bowl with water and add ice cubes. Bring a large saucepan of salted water to a boil, add the shrimp and blanch until just cooked through, 3 to 5 minutes. Drain and transfer to the bowl with ice water to stop the cooking. Let the shrimp sit in the ice bath for 2 minutes, then drain and pat dry the shrimp, slice horizontally in half and transfer to a medium bowl. Add the mangoes, lime juice, fish sauce and sambal, season with pepper and stir to combine.
• Fill a dish with hot tap water. Add a wrapper for 2 seconds only and transfer the wrapper to a lint-free towel to drain, top with a second towel and blot dry. Flip over the stack of towels and peel off the top towel. Top the wrapper with 2 to 3 Thai basil leaves and the shrimp and mango filling. Fold up the bottom and force the filling downwards to form a log. Then fold in both sides then continue rolling. Store under a damp towel to keep moist. Repeat with remaining rolls. Halve each roll on the diagonal and serve immediately.
• Make the lime dipping sauce: Mix all the ingredients in a bowl and serve with the rolls.