Mango Shrimp and Scallops
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Mango Shrimp and Scallops
Recipe Number: 1106453869
Contributor: miulang

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2 fresh mangoes, peeled and diced
1 Red pepper, diced
1/2 Round onion, diced
1 lb frozen Shrimps, deveined and peeled
1 lb frozen Scallops, thawed and cut in half
10 oz canned chicken stock (about 2/3 can)
1 tsp Salt
Ground black pepper to taste
1 Tbsp Canola or peanut oil
2 Tbsp Corn starch
1 Tbsp Japanese mirin
1 tsp Sweet chili paste (or to taste)
sliced Almonds or chopped mac nuts (optional)
3 stalks Green onion, sliced into 1 inch pieces
Cooking Instructions
In a deep skillet or wok, heat the oil. Stir fry the red pepper and onions until somewhat limp but still a little crispy. In a small container (a coffee cup will work), put in the cornstarch and about 1/3 C of the chicken broth. Stir to make a slurry. Add the rest of the chicken stock and the mirin to the red peppers and onions and cook on low heat until a sauce forms. Season with salt and pepper and chili paste. Bring mixture to a boil, then add the scallops and shrimp. Turn heat to low and continue to cook until the shrimps and scallops turn a little firm and opaque. DO NOT OVERCOOK the shrimp and scallops. Toss in the mango just to heat it up and serve immediately with sliced almonds or chopped macadamia nuts on top. Residual heat in the pan will cause the seafood to overcook and the sauce to thin out if left standing for too long. Serve with rice. Yield: 6 servings
Additional Comments
Simple but ono and elegant looking! This is my version of a dish called "Mango Mango Seafood" that we ate at The Mandarin in Ghirardelli Sq., San Francisco (one of their house specialties). If you do all the prep work ahead of time, you could be eating this in about 15 minutes!

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