Description
Mongolian Shrimp is a delicious Chinese-American dish made by stir-frying succulent shrimp with a sweet and savoury Mongolian sauce. The result is a mouthwatering dish with tender shrimp coated in a flavourful sauce that’s great served over a bed of steaming rice or veggies.
Ingredients
Scale
For the shrimp
- 450–500 g/1 lb. large shrimp, deveined and shell off (you can use frozen shrimp and defrost it in warm water for 10–15 minutes)
- 2 egg whites, whisked
- ½ cup tapioca or arrowroot flour (potato starch or cornflour can also be used)
- ⅓ cup avocado oil or melted coconut oil for frying
For the Mongolian sauce
- 1 tablespoon finely minced or diced garlic (about 3 cloves)
- 2 teaspoons freshly grated ginger
- ¼ cup water
- ⅓ cup soy sauce (or Tamari or coconut aminos)
- ¼ cup Hoisin sauce
- 2 tablespoons honey (or brown sugar or coconut sugar)
- 1 tablespoon sesame oil
- 0.5 teaspoon chilli flakes or red chilli pepper powder
- ¼ cup chopped green onions (scallions)
For garnish: 1 teaspoon of sesame seeds (optional)
To serve: rice, broccoli or other greens (bok choy etc)
Instructions
- Peel and devein the shrimp. Pat the shrimp dry with a clean paper towel. Make sure it’s completely dry so it turns out extra crispy when coated in starch and fried.
- Butterfly the shrimp to make it look extra pretty when cooked. Cut the flesh along the back to butterfly shrimp, ensuring not to cut through the shrimp. Set aside.
- Whisk the egg whites until frothy in one bowl and set another bowl with the flour/starch.
- Heat the oil in a shallow layer in a skillet or frying pan over medium-high heat. Once sizzling hot, add the shrimp. Working in batches, dip the shrimp in the egg-white mixture and then roll in the flour. Shake off the excess and carefully add to the hot oil in the pan. Cook for about 2 minutes on each side until golden brown and crispy. Remove cooked shrimp to a plate lined with a paper towel.
- While the shrimp is cooking, you can whisk the sauce ingredients in a bowl. Combine everything except for garlic and ginger and whisk together.
- Once all the shrimp is cooked, pour out excess oil from the pan into a bowl or soak it up with a paper towel. Leave a little bit of oil to fry off the garlic and ginger.
- Keeping the pan on medium-high heat, add minced garlic and ginger to the pan and stir for 30 seconds to a minute. Don’t let them get too brown, we want just a little colour. Then pour in the sauce and stir over heat for about a minute, until it starts to bubble away and caramelize slightly. At this stage, return the pre-cooked shrimp and stir through the sauce. Turn the heat off and sprinkle with green onions and sesame seeds.
- Serve over rice with side vegetables or salad.
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 398
- Sugar: 14.5 g
- Sodium: 988.5 mg
- Fat: 19.1 g
- Carbohydrates: 28.9 g
- Fiber: 0.9 g
- Protein: 29 g
- Cholesterol: 201.7 mg
Keywords: Mongolian Shrimp, Mongolian Prawns, Mongolian Sauce, Stir-Fry, Shrimp Recipes, Asian Shrimp Recipe