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Mongolian Shrimp

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This Mongolian shrimp recipe is a delicious mixture of succulent shrimp (prawns) coated in mild crispy batter, stir-fried with a candy and savoury Asian sauce, and garnished with a sprinkle of inexperienced onions and sesame seeds. This seafood model of the basic Chinese language dish is really easy to make that even a novice cook dinner can whip it up very quickly. This recipe is gluten-free with paleo-friendly swaps.


Mongolian Shrimp Recipe

What Is Mongolian Shrimp?

You is perhaps conversant in Mongolian lamb or beef from takeout menus and your favorite Asian eating places. Regardless of its title, Mongolian something isn’t a conventional Mongolian dish however somewhat a creation of Chinese language-American delicacies.

This Mongolian shrimp is a seafood model of this well-liked Asian dish. It’s made with succulent shrimp that’s been coated in egg white and starch, shallow fried and coated in a scrumptious, sticky candy and savoury sauce. It has daring flavours and simply sufficient crunch to make it completely irresistible.

Mongolian Sauce

Whether or not you employ shrimp, beef, hen or tofu to make this recipe, the star of the dish is the sauce. In virtually all recipes, the Mongolian sauce consists of soy sauce, hoisin sauce, brown sugar, garlic, ginger, and generally chili flakes or Sriracha for a spicy kick. It may be utilized in a stir-fry with protein, greens or tossed by means of noodles.

There are variations to this sauce and my model makes use of honey as an alternative of brown sugar. I additionally coat the shrimp in tapioca flour (you should utilize cornstarch too) so it’s gluten-free and/or grain-free.

Mongolian shrimp (prawns) over rice

Components For Mongolian Shrimp

Shrimp: In Australia, we discuss with shrimp as prawns however I’m sticking with shrimp because the title because it’s so generally utilized by my readers. I like to recommend giant shrimp, the larger the higher. Get deveined and de-shelled shrimp to avoid wasting your self on prep time, in any other case, you will have to peel it first. You may as well use frozen shrimp and defrost it in heat water for 10-Quarter-hour.

For coating: I’m utilizing Chihyu’s of I Coronary heart Umami tip to make use of frothed egg whites to coat the shrimp, adopted with tapioca starch/flour or cornstarch, which supplies them very mild but hyped up and crispy batter.

Avocado oil or coconut oil for frying is finest if you wish to avoid unhealthful vegetable or canola oils. The shrimp is shallow-fried in a skinny layer of oil somewhat than deep fried, so that you received’t want a complete lot of oil.

For Mongolian sauce: freshly minced or grated ginger and garlic, soy sauce (Tamari or coconut aminos for Paleo/gluten-free), Hoisin sauce, honey (or brown sugar, I exploit quite a bit lower than most recipes outthere), slightly sesame oil and chilli flakes.

For garnish: inexperienced onions (scallions) and sesame seeds if in case you have some available.

To serve: I often do rice and Asian greens or broccoli; you may also do cauliflower rice or veggies for a low-carb/paleo meal.

By the way in which, I’ve a recipe for Paleo hoisin sauce right here for those who should keep away from the store-bought model.

Ingredients for Mongolia shrimp and sauce

How To Make Mongolian Shrimp

The complete recipe card with components and a dietary breakdown is beneath. Listed below are some step-by-step photographs and a video to information you alongside.

Step 1. Peel and devein the shrimp if wanted. Pat the shrimp dry with a clear paper towel. Ensure it’s utterly dry so it seems additional crispy when coated in starch and fried. 

Step 2. Butterfly the shrimp to make it look additional fairly when cooked. Minimize the flesh alongside the again to butterfly shrimp, guaranteeing to not minimize by means of the shrimp. Put aside.

Step 3. Whisk the egg whites till frothy in a single bowl and set one other bowl with the flour/starch. 

Step 4. Warmth the oil in a shallow layer in a skillet or frying pan over medium-high warmth. As soon as scorching scorching, add the shrimp. Working in batches, dip the shrimp within the egg-white combination after which roll within the flour. Shake off the surplus and thoroughly add to the new oil within the pan.

Cook dinner for about 2 minutes on all sides till golden brown and crispy. Take away cooked shrimp to a plate lined with some paper towel.

Step 5. Whereas the shrimp is cooking, you may whisk the sauce components in a bowl. Mix every little thing aside from garlic and ginger and whisk collectively. You may as well do that first or forward of time.

Step 6. As soon as all of the shrimp are cooked, pour out extra oil from the pan right into a bowl or soak it up with a paper towel. Go away slightly little bit of oil to fry off the garlic and ginger. 

Step 7. Retaining the pan on medium-high warmth, add minced garlic and ginger to the pan and stir for 30 seconds to a minute. Don’t allow them to get too brown, we wish just a bit color.

Then pour within the sauce and stir over warmth for a couple of minute, till it begins to bubble away and caramelise barely. At this stage, return the pre-cooked shrimp and stir by means of the sauce.

Flip the warmth off and sprinkle with inexperienced onions and sesame seeds. Serve over rice with facet greens or salad.

Mongolian shrimp on chopsticks

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Full Recipe 

Discover the complete checklist of components, directions, and a dietary breakdown beneath. In case you have questions or cook dinner this recipe, please let me know within the feedback, and ensure to fee this recipe so it’s simple for others to seek out.

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Description

Mongolian Shrimp is a scrumptious Chinese language-American dish made by stir-frying succulent shrimp with a candy and savoury Mongolian sauce. The result’s a mouthwatering dish with tender shrimp coated in a flavourful sauce that’s nice served over a mattress of steaming rice or veggies.


For the shrimp

For the Mongolian sauce

For garnish: 1 teaspoon of sesame seeds (optionally available)

To serve: rice, broccoli or different greens (bok choy and so forth)


  • Peel and devein the shrimp. Pat the shrimp dry with a clear paper towel. Ensure it’s utterly dry so it seems additional crispy when coated in starch and fried. 
  • Butterfly the shrimp to make it look additional fairly when cooked. Minimize the flesh alongside the again to butterfly shrimp, guaranteeing to not minimize by means of the shrimp. Put aside.
  • Whisk the egg whites till frothy in a single bowl and set one other bowl with the flour/starch. 
  • Warmth the oil in a shallow layer in a skillet or frying pan over medium-high warmth. As soon as scorching scorching, add the shrimp. Working in batches, dip the shrimp within the egg-white combination after which roll within the flour. Shake off the surplus and thoroughly add to the new oil within the pan. Cook dinner for about 2 minutes on all sides till golden brown and crispy. Take away cooked shrimp to a plate lined with a paper towel.
  • Whereas the shrimp is cooking, you may whisk the sauce components in a bowl. Mix every little thing aside from garlic and ginger and whisk collectively.
  • As soon as all of the shrimp is cooked, pour out extra oil from the pan right into a bowl or soak it up with a paper towel. Go away slightly little bit of oil to fry off the garlic and ginger. 
  • Retaining the pan on medium-high warmth, add minced garlic and ginger to the pan and stir for 30 seconds to a minute. Don’t allow them to get too brown, we wish just a bit color. Then pour within the sauce and stir over warmth for a couple of minute, till it begins to bubble away and caramelize barely. At this stage, return the pre-cooked shrimp and stir by means of the sauce. Flip the warmth off and sprinkle with inexperienced onions and sesame seeds.
  • Serve over rice with facet greens or salad.

Diet

  • Serving Measurement: 1/4 of the dish
  • Energy: 398
  • Sugar: 14.5 g
  • Sodium: 988.5 mg
  • Fats: 19.1 g
  • Carbohydrates: 28.9 g
  • Fiber: 0.9 g
  • Protein: 29 g
  • Ldl cholesterol: 201.7 mg

Key phrases: Mongolian Shrimp, Mongolian Prawns, Mongolian Sauce, Stir-Fry, Shrimp Recipes, Asian Shrimp Recipe


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