Shrimp with Chili Pepper and Mango
Appetizers | Pan-Asian cuisine
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Shrimp with Chili Pepper and Mango
Ingredients
- Peeled Cooked Shrimp - 20 pieces
- Scallions - 1.8 oz
- Grated Ginger Root - 1 piece
- Garlic - 1 clove
- Mild Chili Spice - 1 piece
- Mango - 2 pieces
- Passata Tomato Sauce - 2 teaspoons
- Soy Sauce - 1 tablespoon
- Sesame Oil - ½ teaspoon
- Medium-dry sherry - 2 tablespoons
- Green Butter - 5 pieces
- Peanut Butter - ½ tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Make a deep cut along the back of each shrimp. Remove the dark intestinal vein and set the shrimp aside.
Step 2
Wash, dry, and slice the green onion diagonally; peel and grate the ginger; peel and crush the garlic; wash the chili pepper, cut it in half, remove the seeds, and slice it thinly. Combine all of this in a bowl and set aside.
Step 3
Peel the mangoes, separate the flesh from the pits, and cut it into slices about 5 mm thick.
Step 4
In a small bowl, mix the tomato paste, soy sauce, sherry, and sesame oil.
Step 5
Wash and dry the lettuce leaves and arrange them on plates.
Step 6
In a saucepan with a convex bottom or a large skillet, heat the peanut oil. Add the mixture with the green onion and sauté for 1 minute while stirring. Add the shrimp and continue stirring until they begin to turn red. Then add the mango slices and keep cooking, stirring, until the shrimp are completely red and curled, and the mango flesh is warmed through.
Step 7
Pour in the soy sauce mixture and bring to a boil. Season with salt and pepper to taste, plate on the lettuce leaves, and serve.
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