Mongolian Shrimp

By á-25181

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

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

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.