Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tablespoon soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon cornstarch (cornflour for the Brits!)
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 cup sliced shiitake mushrooms
  • 1 cup shredded cabbage
  • 1/2 cup sliced carrots
  • 1/2 cup sliced green onions
  • 4 large eggs, lightly beaten
  • 1/4 cup Hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 12 Mandarin pancakes (store-bought or homemade)
  • Green onions, thinly sliced, for garnish
  • Sesame oil (optional)

Instructions:

  1. Combine marinade ingredients in a bowl with the shrimp. Toss to coat and let sit for 15 minutes.
  2. Whisk together Hoisin sauce, soy sauce, rice wine vinegar, sugar, and sesame oil in a small bowl. Set aside.
  3. Scramble the eggs in a lightly oiled wok/skillet until just set but still slightly moist. Remove from the pan and set aside. Chop roughly.
  4. Heat vegetable oil in the wok over high heat. Add garlic and ginger; stir-fry until fragrant (about 30 seconds).
  5. Add mushrooms, cabbage, and carrots; stir-fry until slightly softened (about 3-5 minutes).
  6. Add the marinated shrimp to the wok. Stir-fry until pink and cooked through (about 2-3 minutes).
  7. Return the eggs to the wok, add the sauce, and toss to combine.
  8. Warm Mandarin pancakes according to package instructions (or steam them gently).
  9. Serve the shrimp mixture with warm Mandarin pancakes, sliced green onions, and a drizzle of sesame oil (optional). Let everyone assemble their own Moo Shu Shrimp wraps.