Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Grated peeled fresh ginger root

  2. 1/4 cup 15g / 1/2oz Chopped green onions, green part only

  3. 2 tablespoons 30ml Chopped fresh cilantro

  4. 1 teaspoon 5ml Minced garlic Salt - to taste Crushed red pepper - to taste

  5. 1/2 cup 118ml Sake wine

  6. 3 tablespoons 45ml Sesame oil

  7. 1 tablespoon 15ml Rice wine vinegar

  8. 1 tablespoon 15ml Soy sauce

  9. 1 teaspoon 5ml Worcestershire sauce To Assemble

  10. 2 lbs 908g / 32oz Medium shrimp - peeled, deveined

  11. 1 cup 237ml Julienned peeled seeded cucumbers

  12. 1 cup 237ml Julienned fresh mango Drizzle of extra-virgin olive oil

  13. 2 teaspoons 10ml Finely-chopped fresh cilantro Salt - to taste Freshly-ground white pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the marinade: Combine all of the ingredients in a small bowl, stir well, and allow to sit at room temperature for about 30 minutes. Season the shrimp with salt and pepper. Toss the shrimp with the marinade, cover and refrigerate for 30 minutes. In a mixing bowl, combine the cucumbers and mango. Season with a drizzle of the oil, salt and white pepper. Mix well. Stir in the cilantro. Heat a medium wok, over medium heat. Add the shrimp, in batches, to the wok and stir-fry for 2 to 3 minutes. Remove from the heat and cool. To serve, place a small amount on each serving plate. Spoon some of the salad on top. Garnish with chives. This recipe yields 12 to 14 servings.


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