Description
This Mongolian Shrimp recipe features crispy battered shrimp tossed in a savory, sweet, and slightly spicy Mongolian-style sauce made with garlic, ginger, soy sauce, honey, and a hint of sesame oil. Perfectly fried and coated, these shrimp make a delicious and quick Asian-inspired main course that pairs wonderfully with steamed rice or vegetables.
Ingredients
Scale
Shrimp and Breading
- 1 large egg, beaten
- ½ cup all-purpose flour
- 1 pound large shrimp, peeled, deveined, tails removed
- Cooking oil, for frying (vegetable, peanut, or canola oil)
Sauce
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon sesame oil
- ¼ cup honey
- ¼ cup oyster sauce
- 1 tablespoon ketchup
- 2 teaspoons red pepper flakes
- ½ cup soy sauce
- 2 teaspoons cornstarch
- ¼ cup water
Instructions
- Prepare the shrimp: Set up two shallow dishes – one with the beaten egg and the other with all-purpose flour. Dip each shrimp into the beaten egg, then thoroughly coat it with flour. Place the coated shrimp on a wire rack to rest.
- Fry the shrimp: Heat about half an inch of cooking oil in a large skillet to 350°F (175°C). Fry the breaded shrimp in batches to avoid overcrowding, cooking for 2-3 minutes per side until golden brown and fully cooked. Drain the fried shrimp on paper towels to remove excess oil.
- Sauté aromatics: Remove excess oil from the skillet and wipe it clean. Heat the olive oil over medium-high heat, then add minced garlic and ginger. Sauté until fragrant, about 1-2 minutes.
- Make the sauce: Add sesame oil, honey, oyster sauce, ketchup, red pepper flakes, and soy sauce to the skillet. Whisk together all ingredients to combine evenly.
- Thicken the sauce: In a small bowl, mix cornstarch with water to create a slurry. Add this to the skillet while continuously stirring. Cook until the sauce thickens, which usually takes a few minutes.
- Combine shrimp and sauce: Add the fried shrimp back into the skillet and toss thoroughly to coat them evenly with the thickened Mongolian sauce. Serve immediately alongside rice or your choice of sides.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy coating.
- Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
- You can adjust the amount of red pepper flakes to control the spice level.
- Serve with steamed white rice or fried rice for a complete meal.
- Leftovers can be refrigerated and gently reheated, but shrimp are best enjoyed fresh for crispiness.
