Sweet and Sour Mango Shrimp with Cilantro

Divider line blue

The East Made Easy

Difficulty

Heat Level

Blue pepperGray pepperGray pepper

Servings

4

Total Time

15 mins

A really lovely fresh sweet and sour recipe

Ingredients

  • 2 tbsp vegetable oil
  • 8.5 oz shrimp, large raw, peeled and deveined
  • 3.5 oz baby sweetcorn, chopped into rounds
  • 3.5 oz sugar snap peas
  • 6 oz mango, peeled, stoned and chopped into small chunks
  • 4 spring/green onions, chopped into 4 cm pieces
  • 1 jar Blue Dragon Sweet & Sour Stir Fry Sauce
  • 4 Blue Dragon egg noodle nests, cooked until al-dente and drained
  • 3.5 oz cilantro leaves, roughly chopped

Instructions

  1. Heat 1 tbsp oil in a wok. When hot add the prawns. Stir fry until just pink, then remove and drain on absorbent paper. Set aside.
  2. Heat 1 tbsp oil in the wok. When hot add the sweetcorn and fry for 2 minutes or until slightly brown. Then add the sugar snap peas, mango cubes and spring onion and fry for a further 30 seconds. Add a tbsp or two of water if needed.
  3. Then add the Blue Dragon Sweet and Sour stir fry sauce, prawns and Blue Dragon Medium Egg Noodles to the wok. Stir fry until warmed through.
  4. Sprinkle with chopped fresh coriander and serve.

Notes

“Traditionally we sit down to a meal at a round table as this is considered the most auspicious shape, since it allows good energy to flow smoothly. We might start with an appetiser such as pickles (to stimulate the taste buds) or soup. However soup may also be served with the other main dishes. Instead of a main course, several different dishes are served like a banquet. Its very much a communal affair with everyone serving themselves from shared dishes. As a sign of respect the head of the family (or our guest) will have the opportunity to serve themselves first. Food is prepared in bite-sized pieces (e.g. vegetable, meat, doufu), ready for direct picking up and eating. If we have fish they are served whole, and we directly pick pieces from the fish with our chopsticks to eat. In China we consider it bad luck to turn the fish over as this symbolises the fishermen’s boat turning over in the sea. The head of the fish is usually turned towards the host , or as a sign of respect to the guest. For dessert, we normally prefer fresh fruit, the more seasonal the better. When we do want something sweeter we eat desserts such as glutinous rice buns filled with sweet and savoury ingredients, from taro to sweet red bean paste. At the end of our meal we drink tea to aid digestion. Do remember that its considered bad manners to cross your chopsticks and can even be seen as bad luck!” Yuan Wang Cook the noodles so they are just 'al dente', as they will continue to cook when added to the wok.