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450g/1lb uncooked prawns
1 egg, white only
2tbsp cornflour
1tsp salt
1tsp sesame oil
1/2tsp freshly ground white pepper
450g/1lb mangoes
450ml/16fl oz groundnut(or peanut) oil or water
1.5tbsp groundnut (or peanut) oil
1.5tbsp fresh ginger, finely chopped
1tbsp shaoxing rice wine or dry sherry
1tsp salt
1/2tsp freshly ground white pepper
2tsp sesame oil
2tbsp spring onion, finely chopped for garnish
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Peel the prawns and if you are using large uncooked ones cut them to remove the fine digestive cord. Wash the prawns and pat dry with kitchen paper
Combine the prawns with the egg white, cornflour, salt sesame oil and pepper. Mix well and leave in the fridge for 20 minutes
Peel the mangoes and remove the stones. Cut the flesh into cubes
Heat a wok or large frying pan until very hot. Add the oil and when its very hot remove the wok from the heat. Immediately add the prawns stirring vigorously to prevent them sticking. After 2 minutes when the prawns turn white quickly drain the prawns and all the oil in a stainless steel colander set in a bowl
Heat the wok or large frying pan until it is very hot. Add the oil and when it is very hot and slightly smoking add the ginger and garlic and stir fry for 10 seconds. Then return the prawns to the wok together with shaoxing rice wine or sherry salt and pepper
Stir fry the mixture for a minute
Add the mango pieces and stir gently for a minute to warm the mango. Stir in the sesame oil
Turn onto a warm serving platter and garnish with spring onions Serves 4
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