Thai Style Mango Shrimp

It is now the season for mangoes to go on the market. My friends travel to Baise to bring back many mangoes from Tianyang, the hometown of mangoes. Yesterday, some Thai friends came to visit us at home. , I have referred to the practice of this dish, and added mint leaves and chili sauce to the dish to make this sweet, spicy and delicious scented dish with a rich Thai flavor, because I have to forget to take pictures because of many hasty steps It must be corrected next time! I also hope that my statement is clear enough that everyone will like it!

It is now the season for mangoes to go on the market. My friends travel to Baise to bring back many mangoes from Tianyang, the hometown of mangoes. Yesterday, some Thai friends came to visit us at home. , I have referred to the practice of this dish, and added mint leaves and chili sauce to the dish to make this sweet, spicy and delicious scented dish with a rich Thai flavor, because I have to forget to take pictures because of many hasty steps It must be corrected next time! I also hope that my statement is clear enough that everyone will like it!

Material

Kumquat Three
Fresh shrimp Half a catty
Mango One
corn kernels I grabbed three of them, let's decide according to the situation ~
mint See everyone's own preferences
Condensed milk Two spoons
Coconut milk Half can
Cooking wine Two spoons
ginger a little
olive oil

First cut the above materials for use. Half of the mango pulp is pressed with a spoon to make a puree. Add kumquat juice and condensed milk and coconut juice. Stir evenly. (Mango is easily oxidized and blackened after cutting. I will put the semi-finished mango puree first. Put it in the refrigerator to keep fresh) The other half is cut into grains and put in the refrigerator

Thai Style Mango Prawn Step 1

After washing the shrimp, peel off the skin and head of the shrimp and set aside. After the shrimp is removed from the shrimp line and mud intestine, add the cooking wine ginger and half a spoon of chili sauce and marinate for 5 minutes.

Thai Style Mango Prawn Step 2

Take the pre-manufactured mango jam from the refrigerator, add a little olive oil to the pot, add the jam when the oil is 30% hot, stir at the same time, add coconut milk and condensed milk, mix well, then boil it and then small Let it boil for a while and let it take the juice and make it ready.

After washing the pot, let it dry, add olive oil to the pot, add the shrimp shells over low heat to slowly cook the shrimp oil, and discard the shrimp shells.

Pour the shrimps and corn kernels into the shrimp oil and stir fry, add the right amount of coconut juice, seasoned mango jam and proper salt to taste

Add the mint leaves and stir fry a few times before pouring into the pan

Load it! Finished!

Thai Style Mango Prawn Step 7

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