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Peanut oil for stir-frying

1 1/2 pounds large shrimp, peeled and deveined

2 red onions, sliced

1 tablespoon julienned ginger

1 1/2 tablespoons sambal (chili paste)*

2 ripe mangoes, diced

Juice of 2 limes

8 ounces snow peas

1 tablespoon Dijon-style mustard

1/8 cup rice wine vinegar

1/4 cup canola oil

Salt and freshly ground black pepper to taste

Cooked long grain rice

1. Heat a wok, then add oil and swirl to coat. Add onions and ginger and stir-fry until slightly softened. Add sambal and shrimp, and stir-fry until shrimp are opaque. Deglaze with lime juice and add mangoes and snow peas, heat to boil and remove from heat. Adjust seasoning.
2. In a mixing bowl, whisk together Dijon mustard, vinegar, and oil. Adjust seasoning. Toss with shrimp mixture. Serve stir-fry on bed of cooked rice.

Makes 4 servings.

*Can be found in the Asian specialty aisle of most grocery stores.