Mongolian Shrimp and Scallops
Mongolian Shrimp and Scallops

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, mongolian shrimp and scallops. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Mongolian Shrimp and Scallops is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Mongolian Shrimp and Scallops is something which I’ve loved my whole life. They are fine and they look fantastic.

MONGOLIAN SHRIMP- How To Make Mongolian Shrimp (FAST AND EASY)!! Scroll down the description to see the recipe and ingredients. By Judy Kim and Megan Shepherd.

To get started with this particular recipe, we must prepare a few components. You can have mongolian shrimp and scallops using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Mongolian Shrimp and Scallops:
  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. Prepare 1/2 cup soy sauce
  7. Make ready 1/2 cup water
  8. Take 1/2 cup brown sugar
  9. Make ready 2 tbsp. rice wine
  10. Take 1/2 cup green onions. sliced
  11. Make ready Cornstarch

You need to be careful you don't allow the scallops and shrimp to marinate too long. Leaving a little space between the shrimp, scallops and vegetables will help your kabobs cook more evenly. 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.

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.

French Bouillabaisse fish soup with seafood, salmon, shrimp, ric. Cook the scallops about until no longer pink on the inside. Transfer to a clean plate and set aside. Stir in the shrimps and scallops immediately so that they become heated up by the hot rice. The shrimp and scallop combination works well for this pasta dish.

So that is going to wrap it up for this exceptional food mongolian shrimp and scallops recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!