1. In a large bowl, marinate the shrimp and scallions in 1/2 cup rum for 20 minutes. 2. In a shallow dish, combine rice flour and Szechwan peppercorns and season with salt. 3. Drain shrimp and scallions, reserve the rum marinade, and toss the shrimp and scallions to coat in rice flour mixture. 4. In a wok over high heat, add 1-inch of oil and shallow-fry the shrimp and scallions until medium rare, about 5 minutes. Transfer to a paper towel-lined plate. 5. Pour off the oil, wipe out the pan with a paper towel, and add enough oil to coat and stir-fry ginger and mango. 6. Add back shrimp and scallions, cook through, about 2-3 minutes, and flambe with a few tablespoons of reserved rum. 7. Let flames die down and alcohol cook out. 8. Serve over white-brown rice combo. ---------------------------------------------------------------------------
Nutrition
Ingredients
