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Shrimp with Mangosteen

Fish and Seafood

Shrimp with Mangosteen
5 fresh mangosteens, sections removed and carefully pitted
2 scallions, slivered into very small shards, keeping white and green sections separate
1/2 cup fresh coriander, slivered into shards
1 pound peeled raw shrimp, veins removed, and patted dry
1 egg white
1 Tablespoon cornstarch
1 Tablespoon Chinese rice wine
1 teaspoon corn oil
1. Gently toss mangosteen scallion, and coriander, and set aside.
2. Mix shrimp, egg white, cornstarch, and rice wine, and let stand for fifteen minutes.
3. Heat wok, add oil, and in half mintue add shrimp and stir-fry for half minute until they start to turn pink. Then add the mangosteen mixture and continue to stir-fry for another minute, then serve.

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