Copycat Pf Changs Firecracker Shrimp Food

COPYCAT P.F. CHANG'S FIRECRACKER SHRIMP

Steps:

• Combine the cornstarch, white pepper, vegetable oil, and egg white in a bowl. Add the shrimp, stirring to coat the shrimp in the marinade. Set aside. Combine the chili bean sauce, chicken stock, rice wine, oyster sauce, and chili paste in a bowl to make the firecracker sauce. Mix well and set aside. Cook the egg noodles in boiling water until al dente. Drain well then place in a bowl of ice water. Stir to chill the noodles. Drain the water from the bowl. Stir in the sesame oil. Heat a wok over medium-high heat. Add the shrimp. Cook, stirring constantly, until almost cooked (do not fully cook the shrimp). Remove the shrimp from the wok with a slotted spoon and set aside. Wipe out the wok. Add the chilled noodles and a few tablespoons of the firecracker sauce. Cook, stirring constantly, for 2 minutes. Remove the noodles to a shallow bowl. Wipe out the wok. Add the garlic, onions, bell peppers, chili paste, and remaining firecracker sauce. Stir to mix. Add the shrimp to the wok. Cook, stirring constantly, until the shrimp has finished cooking. Spoon the shrimp and sauce over the noodles, garnish with the green onions, and serve immediately.

P.F.CHANG'S FIRECRACKER SHRIMP (COPYCAT)

Steps:

• Cook noodles until al dente.
• Shock in generous amounts of ice water, turning with your hands to speed chilling.
• Drain very well.
• Coat lightly with sesame oil.
• Heat wok, add 1 teaspoon of oil.
• Place shrimp into medium hot oil;slightly undercook.
• Drain wok, wipe out excess oil.
• Add noodles and toss with 3 ounces of Firecracker Shrimp Sauce.
• Mound noodles into a large shallow bowl;clean wok.
• Stir-fry garlic and chili paste, add onions and bell peppers, add 6 ounces of Firecracker Shrimp Sauce and toss quickly.
• Finish with sesame oil.
• Place shrimp and sauce over noodles.
• Garnish with cilantro sprigs.

PF CHANG'S SHRIMP WITH CANDIED WALNUTS

Steps:

• The the walnuts:.
• Prepare a piece of parchment paper or lightly grease a baking sheet. Set aside.
• Combine water and sugar in a saucepan. Bring to a boil. Stir until the sugar is dissolved. Add in the walnuts, stirring constantly. Cook for 5-10 minutes or until thickened. Place the walnuts on the parchment paper or baking sheet. Separating them carefully. Allow them to cool fully.
• An alternative to this is to simply toss the walnuts in a skillet with some white sugar and heat over medium-high heat, tossing constantly until the sugar is melted and caramelized.
• For the sauce:.
• Whisk this together over a low heat until warm. You want a very pale yellow color, if the color is too pale, add a dash more tumeric. Remove from heat.
• The the shrimp:.
• Clean and dry shrimp well.
• Whisk egg whites lightly in a bowl, add the shrimp and coat well.
• Combine the flour and cornstarch with some salt and pepper. Dredge the shrimp.
• Fry shrimp in hot oil, 3-5 minutes until the breading is golden and the shrimp are pink. Fry only a couple shrimp at a time, transferring to a paper towel to drain. Continue until all the shrimp are cooked.
• Toss the shrimp and honey dew and/or cantaloupe melon balls in the warm sauce. Top with candied walnuts and a light sprinkling of coconut. Serve over rice!

P F CHANG'S DYNAMITE SHRIMP

Steps:

• Assemble sauce ingredients and put aside.
• Heat a large saute pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots; saute until the color of carrots brightens. Add shrimp and stir fry until about half way cooked (1 minute). Add water chestnuts, snow peas and garlic. Saute briefly.
• Add scallions. Add chili paste, ground white pepper, and ground bean sauce. When you smell the "nuttiness" of the ground bean sauce, reduce heat and add sherry.
• Pour in the sauce mixture and let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds).
• Serve along with steamed rice and garnish with cilantro.