Tuesday, April 23, 2013

Mongolian Shrimp Recipe

Mongolian Shrimp Recipe
Picture from: blogchef
Image Credit: Bobby

Mongolian Shrimp Recipe    


2 lbs 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

½ cup soy sauce

½ cup water

½ cup brown sugar

2 tablespoons rice wine

½ cup green onions (sliced)


In a large bowl or resealable 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 has 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.

Makes 4 Servings.

Read more and enjoy this amazing recipe and many more when visiting blogchef

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