| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables |
|
Miamiherald, Seafood, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp(21-25); peeled and deveined |
| 1 |
ts |
Fresh lime juice |
| 1 |
ts |
Light soy sauce |
| 2 |
tb |
Flour |
| 1 |
tb |
Cornstarch |
| 1/2 |
ts |
Baking soda |
| 1 |
|
Egg; slightly beaten |
| 2 |
|
Scallions; thinly sliced |
| 1 |
tb |
Minced fresh ginger |
| 3 |
sm |
Dried red hot chilis; minced |
| 1 |
tb |
Minced garlic |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Mango puree |
| 1 |
tb |
Dark rum |
| 1 |
tb |
Fresh lime juice |
|
|
Vegetable oil for frying |
| 1 |
tb |
Sherry |
| 1 |
tb |
Light soy sauce |
| 1 |
ts |
Sugar |
| 8 |
c |
Loosely packed spring greens and spinach |
| 1/2 |
c |
Chopped cilantro or basil |
|
|
Mango and carambola slices for garnish (opt) |
INSTRUCTIONS
FOR THE SAUCE
FOR THE GREENS
Slice the shrimp lengthwise in half, rinse in cold water and pat dry.
Combine the lime juice, soy sauce, flour, cornstarch, baking soda and egg
in bowl and mix well. Add the shrimp, cover with plastic wrap and
refrigerate for at least 1 hour. Mix together the scallions, ginger,
chilies, and garlic in a small bowl and set aside. Mix together the sugar,
soy sauce, mango, rum and lime juice for the sauce in another small bowl
and set aside. Heat 2 cups of oil to 350 degrees in a wok or deep frying
pan. Add half the shrimp and stir briskly until the shrimp turn
whitish-pink, 3 to 4 minutes. Remove to drain on paper towels. Cook the
rest of the shrimp in the same manner. Remove all but 2 tablespoons of oil
from the wok, add the scallion mixture and stir on high heat until it
begins to colour. Add the sauce ingredients and stir until the mixture
bubbles. Return the shrimp to the wok and stir to coat with the sauce for a
minute or two. Transfer to a holding container and keep warm. Heat 2
tablespoons of oil in the wok, add the sherry, soy sauce, and sugar and
stir to heat through. Add the greens-spinach mixture and stir briskly at
high heat just until wilted. Remove from heat, fold in cilantro or basil
and transfer to serving platter. Place the shrimp on the greens and garnish
with mango and carambola slices.
Nutritional info per serving: 318 cal; 23g pro, 36g carb, 9g fat (25%)
Source: Kitchen Tropicale, Miami Herald, 8/31/95 format: 1 st submitted
8/5/96, Lisa Crawford re-submitted by marina Posted to TNT - Prodigy's
Recipe Exchange Newsletter by Marina <thecollector@worldnet.att.net> on
Mar 14, 1997
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