Mango and Prawn Stir-Fry

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 Nourilo’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.

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.

Method

1. Shell and devein the prawns. Split each prawn in half lengthwise. Rinse and pat dry.
2. Marinate the prawns with egg white, cornstarch, white pepper, and a pinch of salt for about 10–15 minutes.
3. Peel and stone the mango; cut the flesh into slices or bite-sized pieces. Set aside.
4. Deseed the bell peppers and cut into chunks. Thaw the green peas.
5. 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.
6. Heat oil in a wok over high heat. Stir-fry the garlic slices until fragrant.
7. Add the bell peppers and green peas; toss and cook for about 1 minute.
8. 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.
9. Add the mango pieces at the very end. Toss briefly over high heat — just a few seconds — and plate immediately.

Nourilo’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.