1/4teaspoonSichuan peppercorn powder(or black pepper powder)
1tablespoonolive oil
Sweet potato noodles
3large sweet potatoes
4tablespoonsolive oil
2green onions, chopped
Pinchsea salt
Mango salsa
4cupsmango, cubed (yield from 4 small mangoes or 2 large mangoes)
1jalapeno, finely chopped
1/2cuploosely packed mint, chopped
2tablespoonsred onion, minced
1tablespoonfresh lime juice
1/2teaspoonginger, grated
1/8 teaspoon cayenne powder(Optional)
Topping options
Cherry tomatoes
avocado, Sliced
cucumber, Sliced
purple onion, Sliced
Instructions
To cook the shrimp
Combine shrimp, soy sauce, Shaoxing wine, cornstarch, cayenne powder, and Sichuan peppercorn powder in a bowl. Mix well and coat shrimp evenly with spices. Let marinate for 10 to 30 minutes.
Heat oil in a nonstick pan until hot. Add shrimp. Cook and occasionally stir, until the surface turns slightly golden and the shrimp have curled. Transfer to a plate immediately.
Prepare mango salsa
Combine mango, jalapeno, mint, green onion, lime juice, ginger and cayenne powder in a bowl. Stir to mix well.
Cook potato noodles
Cut sweet potatoes into noodles using a spiralizer. If you do not have a spiralizer, use a julienne peeler or mandoline to cut sweet potatoes into strips.
Heat oil in a large nonstick skillet until warm. Add green onion. Stir a few times to release fragrance. Add sweet potato and a pinch of salt. Cook and stir until soft. Transfer to a serving plate.
Add cooked shrimp and other toppings. Serve with mango salsa.