Step-by-Step Guide to Make Perfect Mongolian Shrimp and Scallops
Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, Simple Way to Make Perfect Mongolian Shrimp and Scallops. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Mongolian Shrimp and Scallops, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mongolian Shrimp and Scallops delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mongolian Shrimp and Scallops is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few ingredients. You can have Mongolian Shrimp and Scallops using 11 ingredients and 5 steps. Here is how you cook that.
Ingredients and spices that need to be Make ready to make Mongolian Shrimp and Scallops:
- 2 pounds raw shrimp, peeled and deveined with tails removed and 1 pound scallops
- vegetable oil, for frying
- 1 tsp. fresh ginger, minced
- 1 tbsp. fresh garlic, minced
- 1/2 tsp. crushed red pepper flakes
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 2 tbsp. rice wine
- 1/2 cup green onions. sliced
- Cornstarch
Steps to make to make Mongolian Shrimp and Scallops
- In a large bowl or sealable shaker bag, toss the shrimp and scallops 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 scallops and stir-fry in batches (adding more oil if needed), until the shrimp and scallops has turned opaque and is fully cooked (the internal temperature has reached 145 degrees). This should 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.
- Toss the cooked shrimp and scallops with the sauce and green onions. Cook for one minute then transfer to serving plate. Serve with rice.
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