This is an easy and delicious recipe for Mongolian shrimp. Mongolian shrimp is a Chinese dish that is both spicy and sweet. The spice in this recipe comes from crushed red pepper flakes so you can adjust the amount to your taste. The shrimp can either be stir-fried in the pan or cooked in the deep fryer. I prefer to use the deep fryer because it leaves the shrimp nice and crispy. The sauce in this recipe is very easy to prepare and consists of soy sauce, water, and rice wine. Garlic and ginger is added into the mixture to give this dish even more delicious flavor. This Mongolian shrimp recipe goes great served with egg rolls and brown or white rice. Enjoy.
(Makes 4 Servings)Print
- 2lbs raw shrimp (peeled and deveined with tails removed)
- vegetable oil (for frying)
- 1 teaspoon fresh ginger (minced)
- 1 tablespoon fresh garlic (minced)
- ½ teaspoon crushed red pepper flakes
- A ½ cup of soy sauce
- The ½ cup of water
- ½ cup brown sugar
- 2 tablespoons of rice wine
- ½ cup green onions (sliced)
- In a large bowl or sealable shaker bag, toss the shrimp with cornstarch. In a large wok or skillet heat oil over medium-high heat. Add green onions and stir fry for 1 minute. Remove from the wok and set aside. Add a little more oil if needed. Add shrimp and stir-fry in batches (adding more oil if needed), until the shrimp have turned opaque and is fully cooked (the internal temperature has reached 145 degrees). The shrimp should take about 5 minutes per batch to cook. Remove from the wok and set aside.
- Add a little more oil to the wok, add garlic, ginger and red pepper flakes and stir-fry until fragrant (about 15 seconds), be careful not the burn them. Add water, soy sauce, rice wine, and brown sugar. Stir until the sugar dissolves. Bring to a boil, reduce heat to low and simmer stirring constantly for about 5-6 minutes.
- In a large bowl toss the cooked shrimp with the sauce and green onions. Serve with rice.