Giant Shrimp with Mustard-Chili Purée

Ingredients

• 12 Giant Shrimp (80g each)
• 4 small stalks of Chinese cabbage
• 1 large mango
• 2 chili peppers
• 2 Garlic cloves
• 1 piece (≈3 cm) ginger
• 3 tbsp Dijon mustard (with honey or Maille au Miel)
• 40 ml light soy sauce
• juice of 2 limes
• 2 tbsp honey
• Salt
• 3 tbsp soy oil (for frying)

Instructions

1. 1.

   Peel the shrimp except for the tail segment. With a sharp knife, score the back and remove the vein. Rinse cold and drain on kitchen paper. Trim the stem from the Chinese cabbage and halve larger leaves. Peel the mango, separate flesh from the pit, and cut into wide strips.

2. 2.

   For the mustard-chili purée, halve the chili peppers and remove seeds. Peel garlic and skin ginger. Blend all with Maille au Miel, soy sauce, lime juice, and honey. Heat oil in a wok or pan, add shrimp, and stir-fry constantly.

3. 3.

   After 20 seconds add Chinese cabbage and fry similarly. After another minute add mango strips and mustard-chili purée, tossing through. Let it simmer for about 1 minute.