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Picture from: blogchef Image Credit: Bobby |
Mongolian
Shrimp Recipe
Ingredients:
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)
Preparation:
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.
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