Home-Style Dishes
Mango and Prawn Stir-Fry
a light, warming stir-fry combining sweet mango with silky prawns — an appetite-stimulating everyday dish
Why people make this dish
After an evening of cold dishes — however impressive in presentation — there is always a moment when the stomach craves something warm and properly cooked. This mango prawn stir-fry is Bro Niu’s answer: bright, sweet, and deeply satisfying. It pairs beautifully with a hot soup on the side to restore warmth to the stomach. The lesson from Cantonese food culture: a dish served hot, with good wok technique, is what truly nourishes. With the right technique, the prawns will be silky smooth every time.
Who it suits / who should be cautious
- A lovely everyday dish for most people
- Those with shellfish allergies should obviously avoid
- People with a tendency toward heat or skin conditions may want to enjoy prawns in moderation, as they are traditionally considered a warming ingredient
Cooking technique note
The secret to silky, non-rubbery prawns is twofold: marinating with egg white and cornstarch creates a protective coating, and then poaching them gently to 80% done before finishing in the wok prevents overcooking.
Ingredients (2 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Large sea prawns | 6 pieces | Shelled, deveined, halved lengthwise |
| Ripe mango | 1 medium | Peeled, stone removed, sliced |
| Green bell pepper | Half | Seeds removed, cut into pieces |
| Red bell pepper | Half | Seeds removed, cut into pieces |
| Frozen green peas | 1 tablespoon | Thawed |
| Garlic | A few slices | |
| Egg white | From 1 egg | For marinade |
| Cornstarch | 1 teaspoon | For marinade |
| White pepper | A pinch | For marinade |
| Salt | A pinch | For marinade |
| Seasoning | To taste | Soy sauce, oyster sauce, a pinch of sugar |
| Shaoxing rice wine | A splash | Added when stir-frying |
Method
- Shell and devein the prawns. Split each prawn in half lengthwise. Rinse and pat dry.
- Marinate the prawns with egg white, cornstarch, white pepper, and a pinch of salt for about 10–15 minutes.
- Peel and stone the mango; cut the flesh into slices or bite-sized pieces. Set aside.
- Deseed the bell peppers and cut into chunks. Thaw the green peas.
- Bring a pot of water to the boil. Reduce to a gentle simmer. Carefully lower the marinated prawns into the water and poach on low heat until they are just about 80% cooked — they will turn mostly pink but still look slightly underdone in the centre. Remove and drain.
- Heat oil in a wok over high heat. Stir-fry the garlic slices until fragrant.
- Add the bell peppers and green peas; toss and cook for about 1 minute.
- Return the prawns to the wok and toss to combine. Add a splash of Shaoxing wine and your chosen seasoning. Stir-fry over high heat.
- Add the mango pieces at the very end. Toss briefly over high heat — just a few seconds — and plate immediately.
Bro Niu’s tips
The most common mistake people make with prawns is overcooking them. Marinate first to protect the texture; poach gently to 80% done; then finish quickly in a hot wok. Add the mango at the very last moment and give it just a few tosses — you want it warm and fragrant, not cooked to mush.
Published December 24, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
