Shrimp with chili pepper and mango
4 servings
30 minutes
Shrimp with chili and mango is a delightful dish of Pan-Asian cuisine that combines vibrant flavors of the sea, fruits, and spices. The origins of this recipe trace back to traditional Asian seafood cooking methods that balance sweet, spicy, and salty. Royal shrimp, tender and juicy, are sautéed with a spicy sauce made from tomato paste, soy sauce, and sherry, while slices of mango add freshness and a light fruity sweetness. Spicy chili and zesty ginger enhance the flavor making it rich and memorable. Served on crispy lettuce leaves adds airiness to the dish while the aroma of sesame and peanut oil completes the gastronomic symphony. This dish is perfect for both festive dinners and cozy evenings with an Asian flair.
1
Make a deep cut along the back of each shrimp. Remove the dark intestinal vein and set the shrimp aside.
- Peeled king prawns: 20 pieces
2
Wash, dry, and slice the green onion diagonally; peel and grate the ginger; peel and crush the garlic; wash the chili pod, cut it in half, remove the seeds, and slice it thinly. Combine all in a bowl and set aside.
- Green onions: 50 g
- Ginger root: 1 piece
- Garlic: 1 clove
- Red chili pepper: 1 piece
3
Peel the mangoes, separate the flesh from the stones, and slice it into 5 mm thick pieces.
- Mango: 2 pieces
4
In a small bowl, mix tomato paste, soy sauce, sherry, and sesame oil.
- Tomato paste: 2 teaspoons
- Soy sauce: 1 tablespoon
- Sesame oil: 0.5 teaspoon
- Semi-dry sherry: 2 tablespoons
5
Wash and dry the lettuce leaves, then arrange them on plates.
- Green salad: 5 piece
6
In a pot with a convex bottom or a large skillet, heat the peanut oil. Add the mixture with green onions and stir while keeping it on the heat for 1 minute. Add the shrimp and continue stirring until they start to turn red. Then add the mango slices and keep on the heat, stirring, until the shrimp are fully red and curled, and the mango flesh is warmed through.
- Peanut butter: 0.5 tablespoon
- Green onions: 50 g
- Peeled king prawns: 20 pieces
- Mango: 2 pieces
7
Pour in the mixture with soy sauce and bring to a boil. Season with salt and pepper to taste, serve on lettuce leaves.
- Soy sauce: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste