Recipe - Red Skies At Night (Spicy Mango Shrimp)

1 pound Shrimp(2125); peeled and
deveined
1 teaspoon Fresh lime juice
1 teaspoon Light soy sauce
2 tablespoon Flour
1 tablespoon Cornstarch
One half teaspoon Baking soda
1 Egg; slightly beaten
2 Scallions; thinly cut or sliced up
1 tablespoon Minced fresh ginger
3 small Dried red hot chilis; minced
1 tablespoon Minced garlic

FOR THE SAUCE
One half cup Sugar
2 tablespoon Mango puree
1 tablespoon Dark rum
1 tablespoon Fresh lime juice

FOR THE GREENS
Vegetable oil for frying
1 tablespoon Sherry
1 tablespoon Light soy sauce
1 teaspoon Sugar
8 cup Loosely packed spring greens
and spinach
One half cup Chopped cilantro or basil
Mango and carambola slices
for garnish (opt)

Slice the shrimp lengthwise in half, rinse in cold water and pat dry.
Combine the lime juice, soy sauce, flour, cornstarch, baking soda and egg
in bowl and mix well. Add the shrimp, cover with plastic wrap and
refrigerate for at least 1 hour. Mix together the scallions, ginger,
chilies, and garlic in a small bowl and set aside. Mix together the sugar,
soy sauce, mango, rum and lime juice for the sauce in another small bowl
and set aside. Heat 2 cups of oil to 350 degrees in a wok or deep frying
pan. Add half the shrimp and stir briskly until the shrimp turn
whitishpink, 3 to 4 minutes. Remove to drain on paper towels. Cook the
rest of the shrimp in the same manner. Remove all but 2 tablespoons of oil
from the wok, add the scallion mixture and stir on high heat until it
begins to colour. 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
tablespoons of oil in the wok, add the sherry, soy sauce, and sugar and
stir to heat through. Add the greensspinach mixture and stir briskly at
high heat just until wilted. Remove from heat, fold in cilantro or basil
and transfer to serving platter. Place the shrimp on the greens and garnish
with mango and carambola slices.

Nutritional info per serving: 318 cal; 23g pro, 36g carb, 9g fat (25%)

Source: Kitchen Tropicale, Miami Herald, 8/31/95 format: 1 st submitted
8/5/96, Lisa Crawford resubmitted by marina Posted to TNT Prodigy's
Recipe Exchange Newsletter by Marina thecollector@worldnet.att.net on
Mar 14, 1997