Hope you are all enjoying the week. The weather is finally clearing up and the sun is starting to shine. One of my favourite things about spring is the food that are in season. You get a craving and urge for fresh seafood, tropical fruits and vegetables. These things taste like spring and puts your body into the right mood. From positive energy to nutrient fuel, nourishing your body to be strong and healthy.
I don’t know about you guys, but I’m a huge fan of shrimp. I might even love it more than chicken (and I loveeeee chicken). It’s a healthier version, easy to cook with and low in calories. The one thing I love about asian cooking, is how the combination of sweet and sour gives the protein and veggies such a savoury and vibrant taste. You immediately crave more, and more, and more. It’s a killer combo.
Today, I’ll be also cooking with mangos. A great tropical fruit that adds so much flavour and sweetness. This combined with a vinegar substance really opens up the mango flavours and blends with the protein and veggies to create a 1 harmonious flavour of goodness. What’s you favourite fruit to cook with? let me know below, and don’t forget to subscribe for more recipes and trips and tricks!
Baked Mango Shrimp
50 shrimp (washed and peeled)
salt and pepper to taste
3 tbsp cornstarch
1 tbsp baking powder
2 garlic cloves (minced)
1/2 red pepper
1/2 yellow pepper
1/3 apple cider vinegar
2 tbsp red wine vinegar
2 tbsp ketchup
1 tbsp soya sauce
1 tsp chilli flakes
1 tsp cornstarch
- Heat around 2/3 cups of canola oil in a large wok or pan at high heat.
- In a large bowl, mix washed and peeled shrimp, salt, pepper, 3 tbsp of cornstarch and 1 tbsp of baking powder. Set aside.
- In a small bowl, whisk together 1 egg. Set aside. Also have a clean plate with paper towel ready for when frying the shrimp.
- Preheat oven to 350 degrees F.
- Reduce heat to medium (6-7) and start by dipping each shrimp in the egg and into the hot wok. Frying both sides of the shrimp.
- As the shrimp turns pink, remove and place on to the paper towel plate.
- Place shrimp into a baking pan. Top with minced garlic, chopped onion, red and yellow peppers and cubed mango.
- In a medium bowl, whisk together 1/3 apple cider vinegar, 1/3 sugar, 2 tbsp red wine vinegar, 2 tbsp ketchup, 1 tbsp soya sauce, 1 tsp chilli flakes and 1 tsp cornstarch.
- Pour sauce over shrimp and bake in the oven for 15-25 mins.
Serve with hot white rice – find recipe here.