Amazing Mongolian Shrimp For 1 Recipes

MONGOLIAN SHRIMP RECIPE RECIPE - (3.7/5)

Steps:

• This is an easy and delicious recipe for Mongolian shrimp. Mongolian shrimp is a Chinese dish that is both spicy and sweet. The spice in this recipe comes from crushed red pepper flakes, so you can adjust the amount to your taste. The shrimp can either be stir-fried in the pan or cooked in the deep fryer. I prefer to use the deep fryer because it leaves the shrimp nice and crispy. The sauce in this recipe is very easy to prepare and consists of soy sauce, water, and rice wine. Garlic and ginger is added into the mixture to give this dish even more delicious flavor. This Mongolian shrimp recipe goes great served with egg rolls and brown or white rice. Enjoy. In a large bowl or sealable shaker bag, toss the shrimp with cornstarch. In a large wok or skillet heat oil over medium-high heat. Add green onions and stir fry for 1 minute. Remove from the wok and set aside. Add a little more oil if needed. Add shrimp and stir-fry in batches (adding more oil if needed), until the shrimp has turned opaque and is fully cooked (the internal temperature has reached 145 degrees). The shrimp should take about 5 minutes per batch to cook. Remove from the wok and set aside. Add a little more oil to the wok, add garlic, ginger and red pepper flakes and stir-fry until fragrant (about 15 seconds), be careful not the burn them. Add water, soy sauce, rice wine, and brown sugar. Stir until the sugar dissolves. Bring to a boil, reduce heat to low and simmer stirring constantly for about 5-6 minutes. (Makes 4 Servings)

KUNG PAO SHRIMP

Steps:

• In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
• Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
• Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
• Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
• Serve immediately with steamed rice.

MONGOLIAN SHRIMP & BROCCOLI RECIPE - (4.1/5)

Steps:

• In a small bowl, combine soy sauce, garlic, ginger, brown sugar, and black pepper. Set aside. In a medium bowl, season shrimp with salt and mix with cornstarch until well coated. In a large skillet over medium-high heat, add 1 tsp oil and cook broccoli until tender, 2 minutes. Add soy sauce mixture and cook for 1 minute. Add shrimp and stir until cooked through and broccoli is slightly charred. Serve immediately.

AMAZING MONGOLIAN SHRIMP FOR 1

Steps:

• Butterfly shrimp, leaving tail on.
• Place ham piece in center with 2-inch piece of green part of green onion.
• Wrap with one piece of bacon and hold with toothpick.
• Deep fry until bacon is brown.
• Sauce:.
• Stir-fry onions in sauce 2 minutes.
• Arrange onions and sauce on plate over rice.
• Cut each shrimp in half and arrange on top of onions.