We are still getting used to living on the West Coast. Don’t get me wrong, there is a lot to like (and even love) about living here but when people ask me what I miss the most about home I inevitably say, “the people, the people, the people, and the food”.
If you live in Manhattan, Boston or Cambridge, Philadelphia, D.C. or Reston, VA and haven’t tried Penang Malaysian yet, you are missing out. Big time!
We used to eat at Penang all the time – a lot, probably too much – especially when I was pregnant. Some of our favorite dishes are the Roti Telur (a traditional Indian pancake filled w. egg, onion served w. curry chicken potato sauce), Green Curry Chicken Clay Pot (house special green curry cooked with lemon grass, spiced chili with chicken and mixed vegetable in clay pot), Boneless Penang Kari Ayam (white meat chicken cooked over low heat with lemon grass & chili paste then simmered in thick rich coconut curry), Green Nasi Lemak (special coconut rice fried w. mixed vegetables, shrimp in ginger sauce), and of course, Mango Shrimp (shredded mango cooked w. shrimp, spicy sweet & sour sauce in mango shell). I could go on and on because those are only SOME of our favorites.
Are you hungry yet? I am.
I made Mango Shrimp tonight, obviously inspired by Penang. Make this – you won’t regret it!
- Cleaning shrimp is time-consuming. I usually buy them peeled and deveined to save time.
- Even though this has chili oil and dried chilies, it’s surprisingly not very spicy. If you want it hotter, add more chili oil!
Did you make this recipe? Please give it a star rating below!
Mango Shrimp Recipe
- 2 teaspoons coconut oil or high heat oil
- 1 pound shrimp peeled, deveined and tails removed
- 2 teaspoons arrowroot or tapioca starch
- 1.5 teaspoons chili oil divided
- 3 cloves garlic smashed and minced
- 2 inches piece ginger root peeled and grated
- 3 dried red chilies
- 2 scallions thinly sliced, whites and dark greens separated
- 1 large mango peeled, cut into small dice
- 1/4 cup diced canned tomatoes or 1 small plum tomato chopped
- 1/2 cup light coconut milk
- 1/2 teaspoon kosher salt
- 1/2 lime
Peel, devein and remove tails from shrimp.
Toss with arrowroot to combine and set aside.
Use back of knife to smash garlic and proceed to mince. [
Peel ginger and grate with a microplane or fine grater.
Thinly slice scallions and separate lights from dark greens. Combine light with garlic. Set aside dark green for garnish. Cut mango flesh into a small dice. Measure coconut milk, tomatoes and cut lime in half.
Heat a large frying pan over medium high heat. Add oil. Once hot, toss in shrimp.
Cook 4 to 5 minutes until pink, turning once or twice. Remove from pan and set aside.
Add 1 teaspoon of chili oil and garlic, ginger and scallion whites. Cook, stirring constantly, for 20 seconds.
Toss in mango, tomato, coconut milk and salt. Squeeze lime juice in and stir. Cook, stirring occasionally and scrapping bottom of frying pan for 5 to 7 minutes.
Add shrimp back to pan, toss to coat. Add remaining chili oil and remove from heat.
Serve immediately garnished with scallion greens.
Excellent served over brown jasmine rice and a side of steamed green vegetables like snow peas, broccoli or bok choy. Enjoy!