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1
Preheat a fryer to 350 degrees F.
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2
In a bowl, season the shrimp with the spice mix.
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3
In a small skillet, stirring, dry cook the sesame seeds over medium heat until lightly toasted.
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4
Remove from the heat.
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5
Add the cellophane noodles to the fryer and fry quickly until puffed and golden.
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6
Remove from the oil and drain on paper towels.
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7
Season lightly with salt.
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8
Set aside.
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9
In a large skillet, heat the vegetable oil and 1/2 teaspoon sesame oil over high heat.
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10
Add the shrimp, ginger, and garlic, and quickly cook, stirring, until the shrimp are pink and firm, about 1 1/2 to 2 minutes.
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11
Remove from the pan with a slotted spoon.
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12
Add the sherry and vinegar, and stir to deglaze the pan over medium heat.
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13
Add the sugar and stir to dissolve.
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14
Cook until the mixture is reduced by half.
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15
Add the remaining 1 teaspoon of sesame oil, mangoes, green onions, and pepper flakes, and stir to warm through and wilt.
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16
Remove from the heat and add the shrimp and ginger mixture, and cilantro.
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17
Stir to warm through and adjust seasoning, to taste.
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18
Divide the lettuces among 4 plates and top with the shrimp mixture.
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19
Arrange cucumber slices on top and sprinkle with the toasted sesame seeds.
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20
Garnish with fried noodles, cilantro sprigs, and chives, and serve immediately.
