Mango Shrimp

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“This recipe is based on one by Ken Hom. We like it for it's refreshing taste. Also very easy to put together and quick to cook. Don't leave out the sesame oil, I think it is integral to the dish. Preparation time includes refrigerator resting time for shrimp.”

Ingredients Nutrition

  • 1 lb raw shrimp, cleaned, peeled, and deveined
  • 1 egg white
  • 2 teaspoons cornstarch
  • 12 teaspoon salt, plus
  • 12 teaspoon salt
  • 1 teaspoon sesame oil, plus
  • 2 teaspoons sesame oil
  • 12 teaspoon white pepper
  • 1 lb mango, peeled and cubed
  • 2 tablespoons peanut oil, plus
  • 1 12 tablespoons peanut oil
  • 1 12 tablespoons fresh ginger, peeled and chopped fine
  • 1 12 tablespoons garlic, chopped fine
  • 1 tablespoon rice wine or 1 tablespoon dry sherry
  • chopped scallion, for garnishing


  1. In a bowl large enough to hold the shrimp, combine the egg white, cornstarch, 1/2 tsp salt, 1 tsp sesame oil, and white pepper.
  2. Pat the shrimps dry, and mix them well with this marinade, making sure all are well coated.
  3. Leave in the refrigerator for 20 minutes.
  4. Heat a wok or large frying pan until very hot.
  5. Add 2 TBS peanut oil.
  6. When the oil is very hot, remove the wok from the heat and add the prawns.
  7. Stir vigorously to prevent them sticking, return to heat and cook until they turn white, about 2 minutes depending upon the size of your shrimp.
  8. Remove the shrimp, and discard the oil.
  9. Wipe wok with paper toweling, removing all residues.
  10. Return the wok to the heat, again heating until very hot.
  11. Add 1 1/2 TBS peanut oil, and when very hot, add the ginger and garlic.
  12. Stir fry for 10 seconds.
  13. Return the shrimp to the wok and add the rice wine or sherry, and 1/2 tsp salt.
  14. Stir-fry for one minute.
  15. Add the mango cubes and stir gently for 1 minute to warm them.
  16. Stir in 2 tsp sesame oil.
  17. Serve with rice, garnished with chopped scallions.

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