Wok-Stirred Drunken Contessa Shrimp and Mango by Ming Tsai

There are some dishes that, from the very first moment you encounter them, leave an indelible mark on your culinary memory. For me, Ming Tsai’s Wok-Stirred Drunken Contessa Shrimp and Mango is precisely one of those creations. I recall seeing it on Simply Ming years ago, the vibrant colors of mango and shrimp dancing in the wok, the tantalizing shimmer of flames as he flambéed the dish. It was a symphony of East-meets-West, a bold yet harmonious blend of flavors and textures that spoke of sophisticated home cooking. That very evening, I found myself in my own kitchen, attempting to recreate that magic, and the result was nothing short of spectacular, a testament to Ming’s genius and a dish that has since become a beloved staple for its sheer deliciousness and surprising ease of preparation.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Pescatarian, Dairy-Free

Ingredients

This dish is a testament to the power of a few well-chosen ingredients, coming together to create something truly extraordinary.

• 1 ½ pounds Contessa jumbo shrimp, peeled and deveined
• 1 bunch scallions, cut into 1-inch pieces
• 1 cup Gosling’s Golden Rum, divided
• 2 cups rice flour
• 2 tablespoons Szechuan peppercorns, ground
• 1 tablespoon minced ginger
• 2 ripe mangoes, peeled and sliced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Canola oil (for cooking)

Equipment Needed

While this dish is relatively straightforward, a few key tools will ensure success:

• Large bowl (for marinating)
• Shallow dish (for coating)
• Wok or large, deep skillet
• Paper towels
• Plate

Instructions

The beauty of this dish lies in its swift, high-heat cooking, which locks in the freshness of the ingredients and creates a delightful textural contrast.

1. Marinate the Shrimp and Scallions: In a large bowl, combine the Contessa jumbo shrimp and the cut scallions. Pour ½ cup of the Gosling’s Golden Rum over them. Let this mixture marinate for 20 minutes. This initial infusion of rum not only adds a subtle flavor but also begins to tenderize the shrimp.
2. Prepare the Coating: While the shrimp and scallions are marinating, in a shallow dish, combine the rice flour and the ground Szechuan peppercorns. Season this mixture generously with kosher salt and freshly ground black pepper. Whisk them together to ensure an even distribution of the Szechuan pepper.
3. Coat the Shrimp and Scallions: After the marinating time has elapsed, drain the shrimp and scallions. Reserve the rum marinade – this liquid gold will be used later to enhance the dish. Toss the drained shrimp and scallions in the rice flour and Szechuan peppercorn mixture, ensuring each piece is lightly and evenly coated. This coating will create a wonderfully crisp exterior when fried.
4. Shallow-Fry the Shrimp and Scallions: Heat about 1 inch of canola oil in your wok or large, deep skillet over high heat. Once the oil is shimmering and hot, carefully add the coated shrimp and scallions. Shallow-fry them for approximately 5 minutes, or until they are just cooked through and have reached a medium-rare stage. You want them to still be tender and not overcooked at this point. Using a slotted spoon or spider strainer, transfer the fried shrimp and scallions to a plate lined with paper towels to drain off any excess oil.
5. Prepare for the Stir-Fry: Carefully pour off the used oil from the wok, leaving just enough to coat the bottom. Wipe out the pan with a paper towel to remove any residual flour or bits from the frying. Add a fresh coating of canola oil to the wok, just enough to coat the surface, and heat it over high heat again.
6. Stir-Fry Ginger and Mango: Add the minced ginger to the hot wok and stir-fry for about 30 seconds until fragrant. Then, add the sliced mangoes to the wok and stir-fry them briefly, just to warm them through, about 1 minute. You want the mangoes to retain their shape and a slight bite, not become mushy.
7. Combine and Flambé: Add the previously fried shrimp and scallions back into the wok with the ginger and mango. Stir and toss everything together to combine and cook through, which should take approximately 2-3 minutes. Now for the dramatic finale: carefully pour a few tablespoons of the reserved rum marinade into the wok. Be prepared for the alcohol to ignite. Flambé the mixture, gently swirling the wok or using a long match to ignite the rum.
8. Finish Cooking: Allow the flames to die down naturally. Continue to cook for another minute or so, allowing the alcohol to cook out completely, leaving behind a rich, aromatic flavor.
9. Serve: Serve immediately over your favorite white-brown rice combo. The fluffy rice is the perfect canvas to soak up the exquisite sauce and flavors of this dish.

Expert Tips & Tricks

• Mango Ripeness is Key: For this dish, select mangoes that are ripe but still firm. Overly ripe mangoes will disintegrate during the quick stir-fry. A slightly firm mango will hold its shape and offer a delightful textural contrast to the shrimp.
• The Power of the Flambé: Don’t be intimidated by flambéing! It adds a wonderful depth of flavor by caramelizing the alcohol and releasing complex aromas. Ensure your wok is well-preheated and have your rum ready. Always exercise caution and be aware of your surroundings when igniting alcohol. If you are hesitant, you can skip the flambé step, but you will miss out on a significant layer of flavor.
• High Heat is Your Friend: This recipe relies on the intense heat of a wok to achieve that perfect “wok hei” – the smoky aroma and flavor imparted by high-heat cooking. Make sure your stove is on its highest setting and that your wok is thoroughly preheated before adding ingredients.
• Mise en Place is Crucial: Because the cooking process is so rapid, having all your ingredients prepped and within arm’s reach before you start is absolutely essential. Chop your scallions, mince your ginger, peel and slice your mangoes, and have your flour mixture ready to go.

Serving & Storage Suggestions

This dish is best enjoyed fresh off the wok, when the shrimp are perfectly tender and the coating is at its crispiest. Serve it piping hot over a bed of steamed white-brown rice combo or jasmine rice. The slightly sweet and tangy mango, paired with the savory, peppery shrimp, creates a truly memorable experience.

Storage: Due to the nature of fried seafood and fresh fruit, this dish is not ideal for long-term storage. Any leftovers should be cooled completely and stored in an airtight container in the refrigerator for no more than 1-2 days. Reheating can be done gently in a skillet over low heat to avoid overcooking the shrimp, but the texture will not be the same as when freshly prepared. It’s truly a dish best enjoyed immediately.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	693.9 kcal
Calories from Fat	4.9 g	7%
Saturated Fat	1 g	5%
Cholesterol	258.8 mg	86%
Sodium	262.8 mg	10%
Total Carbohydrate	87.5 g	29%
Dietary Fiber	5.7 g	22%
Sugars	16.8 g	67%
Protein	41 g	81%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and quantities used.)

Variations & Substitutions

While the Contessa shrimp are particularly lovely here due to their size and sweetness, you could certainly adapt this recipe with other large, high-quality shrimp if Contessa are unavailable. For a spicier kick, consider adding a finely minced chili pepper (like a Thai bird’s eye chili) along with the ginger. If mangoes are out of season, you could experiment with firm, slightly underripe papaya or even nectarines for a different fruit profile. For those who prefer to avoid alcohol entirely, you can omit the rum in the marinade and skip the flambé step. In that case, a splash of good quality chicken or vegetable broth can be added to the wok in step 7 to create a similar sauce base.

FAQs

Q: What makes this dish “Drunken Contessa Shrimp”?
A: The name comes from the use of Gosling’s Golden Rum which is used in the marinade and for the dramatic flambé, infusing the dish with its distinctive flavor. “Contessa” refers to the large, premium quality shrimp typically used.

Q: Can I use regular shrimp instead of Contessa shrimp?
A: Yes, you can substitute other large shrimp, but ensure they are of good quality and fresh for the best flavor and texture.

Q: What is Szechuan peppercorn, and why is it used here?
A: Szechuan peppercorns are not technically peppercorns but the dried berries of a prickly ash tree. They have a unique citrusy, slightly tingly flavor that adds a subtle, exhilarating sensation to the dish.

Q: How do I prevent the shrimp from becoming rubbery?
A: The key is high heat and quick cooking. Do not overcook the shrimp during the initial frying or the final stir-fry. They should be cooked just until opaque and pink.

Q: Is it essential to flambé the dish?
A: While the flambé adds a wonderful complexity and aroma, the dish will still be delicious if you skip this step. You can simply add the rum and let it bubble and reduce for a minute to cook off the alcohol.

This Wok-Stirred Drunken Contessa Shrimp and Mango is more than just a recipe; it’s an experience. It’s a vibrant explosion of flavors and textures that sings of tropical sunshine and the exhilarating thrill of high-heat cooking. It’s a dish that, once tasted, is never forgotten. So gather your ingredients, fire up your wok, and prepare for a culinary adventure that is both sophisticated and deeply satisfying. Enjoy!