Good afternoon here we will give you a recipe mongolian shrimp and scallops which is delicious The way making it is very very easy. You just need to be careful to get results from mongolian shrimp and scallops which has aroma and taste that can evoke our tastes.

So that the result of mongolian shrimp and scallops, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare mongolian shrimp and scallops delicious as long as you know the tricks and how to make this dish can become serving very special.

Ingredients and seasonings used in prepare

1. Prepare 2 pounds raw shrimp, peeled and deveined with tails removed and 1 pound scallops
2. Take vegetable oil, for frying
3. Take 1 tsp. fresh ginger, minced
4. Prepare 1 tbsp. fresh garlic, minced
5. Prepare 1/2 tsp. crushed red pepper flakes
6. Use 1/2 cup soy sauce
7. Prepare 1/2 cup water
8. Prepare 1/2 cup brown sugar
9. Prepare 2 tbsp. rice wine
10. Prepare 1/2 cup green onions. sliced
11. Use Cornstarch

While the shrimp ccoks, combine water, soy sauce, cornstarch, red pepper, and brown sugar blend in a small bowl. Add water, soy sauce, rice wine, and brown sugar. 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.

How to cook Mongolian Shrimp and Scallops:

1. In a large bowl or sealable shaker bag, toss the shrimp and scallops with cornstarch.
2. 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.
3. 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.
4. 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.
5. Toss the cooked shrimp and scallops with the sauce and green onions. Cook for one minute then transfer to serving plate. Serve with rice.
6. Done and ready to serve!

I prefer to use the deep fryer because it leaves the shrimp nice and crispy. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Heat oil in a large skillet over medium-high heat. Stir in shrimp, and toss to coat with oil. First peel the brown ginger skin - just scrape off the skin with a spoon.

how is this? Easy isn’t it? That’s the make mongolian shrimp and scallops that you try it at home. Hope it’s useful and good luck!