P F Changs Dynamite Shrimp Food

DYNAMITE SHRIMPS

Steps:

• Add all the ingredients for the prawn marination in a bowl and whisk well.
• Add prawns to the marination and keep overnight in the fridge.
• Mix all the ingredients for the dredging mixture in a bowl.
• Line a plate or a tray with cling wrap and lightly dust with the dredging mixture.
• Coat the marinated prawns with the dredging mixture and place it on the dusted tray.
• Cover the prawns with a damn cloth or cling wrap for 10 to 15 minutes.
• Meanwhile, mix all the ingredients for the sauce together and set aside
• Once you see all the dredging mixture has been absorbed, your prawns are ready to fry.
• Deep Fry the prawns in oil at high to medium flame for about 10 to 15 minutes or until the color turns golden brown.
• Dish out the fried prawns and pour the dynamite sauce on the shrimps generously while they are hot.
• Serve in a cocktail glass garnished with green onions.

PF CHANG'S DYNAMITE BANG BANG SHRIMP RECIPE

Steps:

• To make the bang bang sauce add siracha sauce, mayonnaise, honey and sweet chilli sauce sauce to a medium size bowl. Stir with a whisk until the bang bang sauce is combined with all the ingredients
• Preheat a cast iron skillet or large frying pan to a medium heat.
• In a separate bowl with the raw shrimp, pour in the whisked egg and fish sauce. Lightly flour a large plate or oven tray. In a small bowl add flour, cornflour, salt, white pepper, garlic powder to a small bowl and mix.
• To batter the shrimp using a tong dip the egg washed shrimp into the seasoned flour until fully coated in the flour dredge, then place onto the floured surface. Repeat until all the shrimp pieces are battered.
• Add a thin layer of oil to your skillet/pan, carefully place the shrimp inside, cook in batches for 2-3 minutes. Flip the shrimp over halfway through cooking so both sides are crispy. Once cooked place the shrimp on kitchen paper towels to drain off the excess oil, then transfer the into a large clean bowl.
• Pour in the bang bang sauce into the bowl of cooked shrimp, add as little or as much sauce as you like depending on your preference. The left-over sauce can be used as a dipping sauce or kept refrigerated for another dish.
• Serve the shrimp on a bed of leafy green salad leaves and garnish with some chopped chives.

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.

DYNAMITE SHRIMP RECIPE

Steps:

• Whisk together in a mixing bowl the mayonnaise, sugar and hot sauce.Set the sauce aside.
• In a shallow bowl, mix together the flour, cornstarch, baking powder, salt and pepper.
• Dredge the shrimp through the dry mixture, coating well.
• Place coated shrimp on a tray lined with parchment paper, and set aside.
• Add the beer to the dry mixture and whisk well to create a batter consistency, add water if too thick.
• Heat vegetable oil to 350ºF (175ºC).
• Dip and coat shrimp in the batter.
• Fry the battered shrimp in the hot oil 3 to 5 minutes until golden brown.
• Remove shrimp and place on paper towels to remove excess oil.
• Toss the shrimp with the sauce until well coated.
• Let sit for two minutes, and serve.

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.