This exotic and unlikely combination is one of the best examples of how Chinese food practices evolve in Hong Kong, with the new and the foreign being joined to the venerable and the native. The rich sweetness of the mango complements the fresh sea fragrance and delicate taste of the prawns.
| Light and fresh |
| Preparation time 50 minutes |
| Serves 4 |
450 g (1 lb) raw prawns (green shrimp)
2 tablespoons salt
450 ml (15 fl oz) groundnut (peanut) oil or water
1½ tablespoons groundnut (peanut) oil
1½ tablespoons finely chopped fresh root ginger
2 teaspoons finely chopped garlic
1 tablespoon Shaoxing rice wine or dry sherry
1 teaspoon salt
½ teaspoon freshly ground white pepper
2 large mangoes, peeled, pitted and cut into cubes
2 teaspoons sesame oil
2 tablespoons finely chopped spring onions (scallions)
FOR THE MARINADE:
1 egg white
2 teaspoons cornflour (cornstarch)
1 teaspoon salt
1 teaspoon sesame oil
½ teaspoon freshly ground white pepper
1 Peel the prawns, make a slit down the back of each and pull out the fine digestive cord with the tip of the knife. Wash the prawns in cold water with a tablespoon of salt, then drain and repeat. Rinse well and pat dry with kitchen paper.
2 Combine the prawns with all the marinade ingredients, mix well and leave in the refrigerator for 20 minutes.
3 If using groundnut oil to cook the prawns, heat a wok or large frying pan over a high heat and then add the oil. When it is very hot, remove the wok or pan from the heat and immediately add the prawns, stirring vigorously to prevent them sticking. When they turn white, after about 2 minutes, quickly drain the prawns in a stainless-steel colander set in a bowl. Discard the oil.
4 If you use water instead of oil, bring it to the boil in a saucepan, then remove from the heat and immediately add the prawns, stirring vigorously to prevent them sticking. When the prawns turn white, after about 2 minutes, quickly drain them in a colander set in a bowl. Discard the water.
5 If you used a wok or pan, wipe it clean. Reheat it until it is very hot. Add the 1½ tablespoons of groundnut oil and, when it is very hot and slightly smoking, add the ginger and garlic and stir-fry for 10 seconds.
6 Return the prawns to the wok or pan, together with the rice wine or dry sherry, salt and pepper. Stir-fry the mixture for 1 minute.
7 Add the mango pieces and stir gently for 1 minute to warm them through, then stir in the sesame oil. Turn on to a warm serving platter, garnish with the spring onions and serve.