Mango Prawns

Ingredients:
450g/1lb uncooked prawns
1 egg, white only
2 tsp cornflour
1 tsp salt
1 tsp sesame oil
½ tsp freshly ground white pepper
450g/1lb mangoes
450ml/16fl oz groundnut (or peanut) oil or water
1½ tbsp groundnut (or peanut) oil
1½ tbsp fresh ginger, finely chopped
1 tbsp shaoxing rice wine or dry sherry
1 tsp salt
½ tsp freshly ground white pepper
2 tsp sesame oil
2 tbsp spring onion, finely chopped, for garnish

Preparation:
1. Peel the prawns and, if you are using large, uncooked ones, cut them to remove the fine digestive cord. Wash the prawns and pat them dry with kitchen paper. Combine the prawns with the egg white, cornflour, salt, sesame oil and pepper. Mix well and leave in the refrigerator for 20 minutes.
2. Peel the mangoes and remove the stones. Cut the flesh into cubes.
3. Heat a wok or large frying pan until it is very hot. Add the oil and when it is very hot, remove the wok from the heat. Immediately add the prawns, stirring vigorously to prevent them from sticking. After about 2 minutes, when the prawns turn white, quickly drain the prawns and all the oil in a stainless steel colander set in a bowl. Discard the oil. (If you use water instead of oil, bring it to a boil in a saucepan. Remove the saucepan from the heat and immediately add the prawns, stirring vigorously to prevent them from sticking. After about 2 minutes when the prawns turn white, quickly drain the prawns and all the water in a stainless steel colander set in a bowl. Discard the water.)
4. Heat the wok or large frying pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the ginger and garlic and stir fry for 10 seconds. Then return the prawns to the wok or pan, together with the shaoxing rice wine or dry sherry, salt and pepper. Stir-fry the mixture for 1 minute. Add the mango pieces and stir gently for 1 minute to warm the mango. Stir in the sesame oil
5. Turn on to a warm serving platter, garnish with spring onions and serve