Spicy Mango Shrimp On

21-25, peeled --

De- 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 Fresh ginger -- minced

2 sm Or 3 small dried -- red hot

Minced 1 tb Garlic -- minced

--SAUCE--

1/2 c Sugar

2 tb Light soy sauce

1/4 c Mango puree

1 tb Dark rum

1 tb Fresh lime juice

--GREENS--

1 tb Sherry

1 tb Light soy sauce

1 ts Sugar

8 c Mixed spring greens and --

Spinach, loosely pac 1/2 c Cilantro or basil --

2 cups of oil to

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. Source: MIA Herald,

8/31/95 Recipe By :