Mongolian Shrimp and Scallops
Mongolian Shrimp and Scallops

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mongolian shrimp and scallops. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

MONGOLIAN SHRIMP- How To Make Mongolian Shrimp (FAST AND EASY)!! Scroll down the description to see the recipe and ingredients. No, Mongolian Shrimp - healthier, cheaper and so much tastier with the addition of onions and red pepper. How can you can you make Mongolian beef Trying to take a good picture however, of this Mongolian shrimp, to me, was the trickiest part.

Mongolian Shrimp and Scallops is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Mongolian Shrimp and Scallops is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook mongolian shrimp and scallops using 11 ingredients and 5 steps. Here is how you can achieve it.

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

Pan fry the shrimp separately and the sear the scallops. Crabs, shrimp, langoustines, scallops lay on a large platter. Salad with seafood, with shrimps, mussels, scallops and oranges, with orange sauce on a white background. French Bouillabaisse fish soup with seafood, salmon, shrimp, ric.

Instructions to make 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.

Salad with seafood, with shrimps, mussels, scallops and oranges, with orange sauce on a white background. French Bouillabaisse fish soup with seafood, salmon, shrimp, ric. DIRECTIONS Add the garlic, shrimp, scallops, and paprika. Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm. Place scallops and shrimp in the center of a bowl; top with sauce.

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