1 kilo raw shrimp, cleaned
1 egg white
2 teaspoons cornstarch
3 teaspoon sesame oil
1/2 teaspoon white pepper
1 kilo mangoes, peeled and cubed
3 tablespoons oil
1 1/2 tablespoons fresh ginger, peeled and chopped fine
1 1/2 tablespoons garlic, chopped fine
1.In a bowl large enough to hold the shrimp, combine the egg white, cornstarch, 1/2 tsp salt, 1 tsp sesame oil, and white pepper. Pat the shrimps dry, and mix them well with this marinade, making sure all are well coated. Leave in the refrigerator for 20 minutes.
2.Heat a wok or large frying pan until very hot. Add 2 TBS of oil. When the oil is very hot, remove the wok from the heat and add the prawns. Stir vigorously to prevent them sticking, return to heat and cook until they turn white, about 2 minutes depending upon the size of your shrimp. Remove the shrimp, and discard the oil. Wipe wok with paper toweling, removing all residues.
3.Return the wok to the heat, again heating until very hot. Add oil again, and when very hot, add the ginger and garlic. Stir fry for 10 seconds. Return the shrimp to the wok and and 1/2 tsp salt. Stir-fry for one minute. Add the mango cubes and stir gently for 1 minute to warm them. Stir in 2 tsp sesame oil. Serve with rice, garnished with chopped scallions.