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Sweet and Sour Mango Shrimps with Coriander https://www.metro.ca/userfiles/image/recipes/crevettes-sauce-aigre-douce-mangue-coriandre-7107.jpg PT10M PT05M PT15M
Heat 1 Tbsp. (15 mL) oil in a wok. When hot add the shrimps. Stir fry until just pink, then remove and drain on absorbent paper. Set aside. Heat 1 Tbsp. (15 mL) oil in the wok. When hot add the sweetcorn and fry for 2 minutes or until slightly brown. Then add the sugar snap peas, mango cubes and onion and fry for a further 30 seconds. Add 1 or 2 Tbsp. (15 or 30 mL) water if needed. Then add the Blue Dragon Sweet and Sour stir fry sauce, shrimps and egg noodles to the wok. Stir fry until warmed through. Sprinkle with chopped fresh cilantro and serve.
4
2 Tbsp. (30 mL) vegetable oil 24 g large shrimp, large raw, peeled 2-3 baby sweet corn, chopped into rounds 1/2 cup (125 mL) sugar snap peas 3/4 cup (180 mL) mango, peeled, and chopped into small chunks 4 spring onions, chopped into 1 1/2 inch (4 cm) pieces 2 blue dragon sweet and sour stir fry sauce 150 g egg noodles, cooked until al-dente and drained 3 oz (100 g) cilantro leaves, roughly chopped
Sweet and Sour Mango Shrimps with Coriander

Sweet and Sour Mango Shrimps with Coriander

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4
servings
0:10
Preparation
0:05
COOKING
0:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    vegetable oil
  • 24 g
    large shrimp, large raw, peeled
  • 2-3
    baby sweet corn, chopped into rounds
  • 1/2 cup
    (125 mL)
    sugar snap peas
  • 3/4 cup
    (180 mL)
    mango, peeled, and chopped into small chunks
  • 4
    spring onions, chopped into 1 1/2 inch (4 cm) pieces
  • 2
    blue dragon sweet and sour stir fry sauce
  • 150 g
    egg noodles, cooked until al-dente and drained
  • 3 oz
    (100 g)
    cilantro leaves, roughly chopped
Imprimer ma sélection

Preparation

Heat 1 Tbsp. (15 mL) oil in a wok. When hot add the shrimps. Stir fry until just pink, then remove and drain on absorbent paper. Set aside.

Heat 1 Tbsp. (15 mL) oil in the wok. When hot add the sweetcorn and fry for 2 minutes or until slightly brown. Then add the sugar snap peas, mango cubes and onion and fry for a further 30 seconds. Add 1 or 2 Tbsp. (15 or 30 mL) water if needed.

Then add the Blue Dragon Sweet and Sour stir fry sauce, shrimps and egg noodles to the wok. Stir fry until warmed through.

Sprinkle with chopped fresh cilantro and serve.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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