Description
This Mongolian Shrimp recipe features crispy, battered shrimp tossed in a savory, sweet, and slightly spicy sauce made with garlic, ginger, honey, soy sauce, and oyster sauce. Perfect for a quick and flavorful dinner, it combines frying and stovetop cooking techniques to deliver a satisfying Asian-inspired dish in just 35 minutes.
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
- Bread Shrimp: Set up two shallow dishes, one with the beaten egg and the other with the all-purpose flour. Dip each shrimp first into the egg, then coat thoroughly with the flour. Place the breaded shrimp on a wire rack to prepare for frying.
- Fry Shrimp: Heat about ½ inch of cooking oil in a large skillet to 350°F (175°C). Fry the breaded shrimp in batches to avoid overcrowding, cooking each side for 2 to 3 minutes until golden brown and cooked through. Remove and drain the shrimp on paper towels to absorb excess oil.
- Prepare Sauce Base: Discard excess frying oil and wipe the skillet clean. Heat 1 tablespoon olive oil over medium-high heat. Add the minced garlic and ginger, sautéing until fragrant but not burnt.
- Combine Sauce Ingredients: Add the sesame oil, honey, oyster sauce, ketchup, red pepper flakes, and soy sauce to the skillet. Whisk the ingredients together to form a smooth sauce.
- Thicken Sauce: Mix cornstarch and water to create a slurry, then add it to the skillet. Stir continuously while heating to allow the sauce to thicken evenly to a glossy consistency.
- Toss Shrimp with Sauce and Serve: Add the fried shrimp back into the skillet and toss them thoroughly in the thickened sauce ensuring every piece is coated. Serve immediately, ideally alongside steamed rice or your favorite side dishes.
Notes
- Ensure the oil is hot enough before frying to get a crispy shrimp without soaking up excess oil.
- Do not overcrowd the pan while frying the shrimp, as it will lower the oil temperature and result in soggy shrimp.
- You can adjust the red pepper flakes to reduce or increase the heat based on your preference.
- Use a wire rack to allow the coated shrimp to set before frying; this helps achieve even crust formation.
- For a gluten-free version, substitute the all-purpose flour and soy sauce with gluten-free alternatives.
