Description
This Mongolian Shrimp recipe features crispy, breaded shrimp fried to golden perfection and tossed in a rich, flavorful sauce made with garlic, ginger, soy sauce, honey, oyster sauce, and a hint of heat from red pepper flakes. Ready in just 35 minutes, this delightful dish pairs perfectly with steamed rice or your favorite sides, offering a delicious twist on traditional Mongolian flavors with a seafood flair.
Ingredients
Scale
For the Shrimp
- 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)
For the 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
- Bread Shrimp: Set up two shallow dishes: one with the beaten egg and one with the all-purpose flour. Dip each peeled and deveined shrimp first into the egg mixture, then dredge thoroughly in flour until fully coated. Place the breaded shrimp on a wire rack to set.
- Fry Shrimp: Heat ½ inch of cooking oil in a large skillet to 350°F (175°C). Carefully add the breaded shrimp in batches, making sure not to overcrowd the pan. Fry each side for 2 to 3 minutes until shrimp are golden brown and cooked through. Remove shrimp and drain on paper towels.
- Make Sauce: Discard 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 to 2 minutes.
- Combine Sauce Ingredients: Add sesame oil, honey, oyster sauce, ketchup, red pepper flakes, and soy sauce to the skillet. Whisk together to mix well.
- Thicken Sauce: Mix cornstarch and water in a small bowl to form a slurry. Stir this slurry into the sauce in the skillet. Continue to cook and stir until the sauce thickens to a glossy consistency.
- Combine and Serve: Add the fried shrimp to the thickened sauce in the skillet and toss well to coat all shrimp evenly. Serve immediately with steamed rice or your preferred side dishes for a complete meal.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy exterior without absorbing excess oil.
- Do not overcrowd the frying pan to maintain oil temperature and even cooking.
- The sauce can be adjusted for sweetness or spice by varying honey and red pepper flakes amounts according to taste.
- Serve immediately to enjoy the crispiness of the shrimp before it softens in the sauce.
- Using a wire rack after breading helps excess coating fall off and prevents sogginess before frying.
