Spicy Mango Shrimp on Wilted Greens
Serving Size : 4
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 a bowl and mix well. Add the shrimp, cover
with plastic wrap and refrigerate for at least an hour. Mix together
the scallions, ginger, chilies, and garlic in a small bowl and
set aside. Mix together the Sauce ingredients in another small
bowl and set aside.
Heat 2 cups of oil to 350~ in a wok or deep frying pan. Add half
the shrimp and stir briskly until the shrimp turn whitish-pink,
3 to 4 mins. Remove to drain on paper towels. Cook the rest of
the shrimp in the same manner.
Remove all but 2 tbsp of oil from the wok, add the scallion mixture
and stir at high heat until it begins to color. 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 tbsp 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 the
heat, fold in cilantro/basil and transfer to serving platter.
Place the shrimp on the greens and garnish with mango and carambola
slices. Makes 4 main course servings or 6 to 8 first course servings.
Typed by Sue W.
Recipe from Miami Herald 8/95
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