This one of a kind dish at kung fu plaza, is carefully cooked in what we coined as the mongolian bond - a special combination of cooking methods, along with our rich homemade thick mongolian sauce which includes rich red chili paste, fresh grounded garlic, in addition we use fresh onions, green bell peppers, slices of fresh carrots, all stir-fried on a blazing hot, extra large stationary wok reaching upwards of 500f bonding the cooking wine, the raw fresh peeled jumob shrimps, with all the ingredients, that is carefully reduced, and finally served sprinkled with crispy egg noodles. served with a small cup of gourmet steamed premium jasmine rice.
