Spot Prawn Mango And Basil Stir Fry Recipes

Steps:

• Heat grapeseed oil in a wok over medium heat.
• Mix in ginger, garlic and red pepper flakes.
• Cook and stir for one minute.
• Raise Heat to high.
• Add red and green peppers and prawns and stir fry for 3 to 4 min until prawns are just opaque. Add mango and cook for another 30 seconds.
• Remove from heat and mix in soy sauce, sesame oil, green onion and basil leaves.
• Serve immediately over steamed rice.

Steps:

• Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl; add shrimp and toss to coat. Let sit 10 minutes.
• Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed to avoid crowding the pan, transfer shrimp to skillet, leaving marinade behind, and cook until deeply browned around the edges and flesh is opaque, about 1 minute per side. Remove pan from heat and add basil; toss vigorously until basil is wilted.
• Transfer shrimp mixture to plates. Serve with rice and lime wedges alongside.

Steps:

• Mix first 4 ingredients until blended. Refrigerate until ready to use.
• Heat oil in wok or large deep skillet on medium-high heat. Add shrimp, carrots and ginger; stir-fry 2 min. Add snow peas, bell peppers and 1/4 cup mango nectar mixture; stir-fry 2 min.
• Add bean sprouts and mangos; stir-fry 1 min. or until shrimp turn pink and bell peppers are crisp-tender. Spoon into serving bowl; stir in remaining mango nectar mixture.

Steps:

• Cut beef into thin bite-sized slices.
• Combine marinade ingredients in a bowl, add beef and marinade for 20 minutes.
• Set wok over a high heat.
• Add oil and wait until it's almost smoking, then reduce heat to moderate.
• Add beef and ginger and stir-fry for 1-2 minutes and remove with slotted spoon.
• Toss the mango slices in the hot oil then return the beef and ginger to wok along with the spring onions.
• Stir over the heat about 1 minute.
• Serve over rice.

Steps:

• In a blender or food processor, combine the mango, basil and lemon juice; cover and process until blended. Pour onto two serving plates; set aside., Skewer two shrimp each onto six 4- to 6-in. metal or soaked wooden skewers, forming a heart shape. Cook in a large skillet in butter over medium-high heat for 4-5 minutes or until shrimp turn pink, turning once. Place over mango sauce. Garnish with basil springs if desired.