Description
This Mongolian Shrimp recipe features crispy, golden-fried shrimp coated in a flavorful, sweet and savory sauce infused with garlic, ginger, soy sauce, and a hint of spice. Perfect as an appetizer or main dish, it comes together quickly with a combination of frying and stovetop cooking for the sauce, creating a deliciously satisfying Asian-inspired meal for four servings.
Ingredients
Scale
Shrimp and Coating
- 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 Shrimp: Set up two shallow dishes: one with beaten egg and one with flour. Dip each shrimp in the egg mixture, then dredge in flour, making sure it is fully coated. Place the breaded shrimp on a wire rack for easy handling.
- Fry Shrimp: Heat about ½ inch of cooking oil in a large skillet to 350°F (175°C). Add the breaded shrimp in batches without overcrowding the pan. Fry each side for 2-3 minutes or until the shrimp are golden brown and cooked through. Remove and drain on paper towels to remove excess oil.
- Sauté Aromatics: Using the same skillet, remove excess oil and wipe the pan clean. Heat olive oil over medium-high heat, then add minced garlic and ginger. Sauté until fragrant, about 1-2 minutes, taking care not to burn the garlic.
- Make Sauce: Add sesame oil, honey, oyster sauce, ketchup, red pepper flakes, and soy sauce to the skillet. Whisk the ingredients together to combine evenly.
- Thicken Sauce: In a small bowl, mix cornstarch with water to make a slurry. Stir the slurry into the sauce while continuously heating and stirring until the sauce thickens and becomes glossy.
- Combine and Serve: Add the fried shrimp to the skillet and toss them to coat thoroughly with the thickened sauce. Serve immediately, ideally with steamed rice or your favorite side dishes.
Notes
- Maintain oil temperature at 350°F to ensure shrimp fry crispy without absorbing excess oil.
- Do not overcrowd the pan while frying to keep the shrimp from steaming.
- Adjust red pepper flakes to taste depending on your spice preference.
- This dish pairs well with steamed jasmine rice or sautéed vegetables.
- Use fresh garlic and ginger for the best flavor.
- You can substitute oyster sauce with hoisin sauce for a different twist.
- Immediately serving the shrimp after coating with sauce keeps them crispy.
