Wok-Stirred Drunken Contessa Shrimp And Mango By Ming Tsai

1. 1

   In a large bowl, marinate the shrimp and scallions in 1/2 cup rum for 20 minutes.

2. 2

   In a shallow dish, combine rice flour and Szechwan peppercorns and season with salt.

3. 3

   Drain shrimp and scallions, reserve the rum marinade, and toss the shrimp and scallions to coat in rice flour mixture.

4. 4

   In a wok over high heat, add 1-inch of oil and shallow-fry the shrimp and scallions until medium rare, about 5 minutes. Transfer to a paper towel-lined plate.

5. 5

   Pour off the oil, wipe out the pan with a paper towel, and add enough oil to coat and stir-fry ginger and mango.

6. 6

   Add back shrimp and scallions, cook through, about 2-3 minutes, and flambe with a few tablespoons of reserved rum.

7. 7

   Let flames die down and alcohol cook out.

8. 8

   Serve over white-brown rice combo.

* Per serving · 4 servings · Values may vary.

No additional tips available.