Mongolian Shrimp
Cook Time
20
mins
Calories
377
Serving Size
4
Carbs
29
Fat
4
Protein
54
Photo by:
KeyIngredient
description
You can use the same sauce for the Chicken too :)
ingredients
2 lbs raw shrimp (peeled and deveined with tails removed)
Corn Starch (for shaking)
vegetable oil (for frying)
1 teaspoon fresh ginger (minced)
1 tablespoon fresh garlic (minced)
1/2 teaspoon crushed red pepper flakes
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
2 tablespoons rice wine
1/2 cup green onions (sliced)
directions
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 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.
much more at http://www.keyingredient.com/recipes/mongolian-shrimp-recipe/