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Mongolian Shrimp

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This recipe for crispy Mongolian shrimp is both spicy and sweet. Red pepper flakes provide just enough kick to the garlic and ginger flavors.

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Rate this recipe 4.5/5 (147 Votes)

Ingredients

  • 2 pounds raw shrimp, peeled and deveined with tails removed
  • 4 tablespoons cornstarch
  • Vegetable oil for frying
  • 1/2 cup green onions, sliced
  • 1 tablespoon fresh garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup water
  • 1/2 cup soy sauce
  • 2 tablespoons rice wine
  • 1/2 cup brown sugar

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

In a large bowl or sealable shaker bag, toss the shrimp with cornstarch. Set aside.

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, about 5 minutes per batch. 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, being careful not to 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 to 6 minutes.


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