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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jumbo shrimp	1 1/2	1/2		605.2014	0.0	134.6403	3.4
scallion	1	bunch	cut	-	-	-	-
golden rum	1	cup	divided	605.2014	0.0	134.6403	3.4
rice flour	2	cups		1156.56	253.2108	18.802	4.4872
szechwan pepper	2	tablespoons	ground	605.2014	0.0	134.6403	3.4
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
mango	2		peeled sliced	198.0	49.434	2.7060000000000004	1.254
kosher salt black pepper			ground	605.2014	0.0	134.6403	3.4
canola oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.