Description
Discover how to make delicious Mongolian Shrimp at home with this easy recipe. Learn the secrets to creating a flavorful and savory dish that will impress your family and friends.
Ingredients
- – 1 lb (450 g) large shrimp, deveined and shell off
- – 2 egg whites, whisked
- – 1/2 cup (120 ml) tapioca flour or arrowroot flour, potato starch, or cornflour
- – 1/3 cup (80 ml) avocado oil or melted coconut oil for frying
- – 1 tablespoon (15 ml) garlic, about 3 cloves, finely minced or diced
- – 2 teaspoons (10 ml) ginger, freshly grated
- – 1/4 cup (60 ml) water
- – 1/3 cup (80 ml) soy sauce or Tamari or coconut aminos
- – 1/4 cup (60 ml) Hoisin sauce
- – 2 tablespoons (30 ml) honey or brown sugar or coconut sugar
- – 1 tablespoon (15 ml) sesame oil
- – 1/2 teaspoon (3 ml) chili flakes or red chili pepper powder
- – 1/4 cup (60 ml) chopped green onions or scallions
- – For garnish: 1 teaspoon (5 ml) sesame seeds, optional
- – To serve: rice, broccoli, or other greens (bok choy, etc)
Instructions
- Remove the shells and veins from the shrimp, drying them thoroughly with a paper towel to ensure they crisp up nicely when coated and fried.
- Slice the shrimp along the back to create a butterfly effect, being careful not to cut all the way through, then set them aside.
- In one bowl, whisk the egg whites until they become frothy. Prepare another bowl with the starch.
- Warm the oil in a skillet or frying pan over medium-high heat. When the oil is hot, start cooking the shrimp. Dip each shrimp in the egg white mixture, then coat it with the starch, shaking off any excess before gently placing it in the hot oil. Fry for approximately 2 minutes per side until they are golden and crispy. Transfer the cooked shrimp to a plate lined with a paper towel.
- While frying the shrimp, prepare the sauce by whisking all the ingredients together, except for the garlic and ginger, in a separate bowl.
- After all the shrimp are cooked, remove the extra oil from the pan, either by pouring it out or using a paper towel to soak it up, leaving a small amount behind for the next step.
- Keep the pan on medium-high heat and add the minced garlic and ginger. Stir them for 30 seconds to a minute, being careful not to let them brown too much. Add the sauce mixture, stirring until it begins to bubble and thicken slightly. Return the cooked shrimp to the pan, mixing them with the sauce.
- Turn off the heat and sprinkle the dish with green onions and sesame seeds.
- Serve the shrimp with rice and your choice of vegetables or salad on the side.
Notes
- Thoroughly dry shrimp with a paper towel before frying for a crispy texture.
- Avoid overcrowding the pan when cooking shrimp to ensure even frying.
- Customize spice level by adjusting chili flakes or red chili pepper powder.
