Mogolian Shrimp Recipe

Prepare and marinate shrimp

Rinse and pat the shrimp dry with paper towels. In a bowl combine 2 tbsp soy sauce, egg white (if using), 2 tbsp cornstarch, 1 tsp salt and 1 tsp black pepper. Add the shrimp and toss until well coated. Let sit 10–15 minutes while you prepare other components. The cornstarch will create a light velvety coating for stir-frying.

Optional quick fry

Heat 1–2 tbsp vegetable oil in a wok or large skillet over medium-high heat. When hot, add shrimp in a single layer and cook 30–45 seconds per side until just pink and slightly golden but not fully cooked through (they will finish in the sauce). Remove shrimp to a plate and reserve.

Mix sauce

In a bowl or measuring cup whisk together 2 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp hoisin, 1 tbsp oyster sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp sesame oil and 1 cup water or low-sodium stock. Taste for balance: it should be savory-sweet with a touch of acidity. In a small cup stir 1 tsp cornstarch into 1 tbsp cold water to make a slurry and set aside.

Cook aromatics

Wipe out the wok if needed and add remaining 1–2 tbsp vegetable oil. Heat over medium-high until shimmering. Add the ginger, minced garlic, and the white parts of the scallions. Stir-fry 20–30 seconds until fragrant but not browned. If using dried chilies, add them now for 15–20 seconds to infuse heat.

Combine sauce and shrimp

Pour the prepared sauce into the wok with the aromatics and bring to a simmer. Add the cornstarch slurry while stirring to thicken; the sauce should become glossy and slightly thick within 30–60 seconds. If sauce becomes too thick, add a splash of water or stock. Add the par-cooked shrimp back to the wok and toss to coat in the sauce. Cook 1–2 minutes until shrimp are fully cooked and the sauce clings to them.

Final additions

Add the green parts of the scallions and toss for 15–20 seconds to soften slightly but remain bright. Remove from heat and drizzle with a little extra sesame oil if desired.

Transfer the Mongolian shrimp to a serving platter. Sprinkle toasted sesame seeds and chopped cilantro over the top. Serve immediately with steamed rice or noodles and lime wedges on the side for squeezing per plate.