Pf Chang Shrimp Food

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!

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 SHRIMP WITH LOBSTER SAUCE

Steps:

• Peel shrimp and devein. Rinse shrimp and mix with cornstarch and white wine in a bowl. Mix sauce ingredients except cornstarch and marinate ground pork for 15 minutes.
• Add oil in wok and heat over medium-high heat. Stir in shrimp and cook for 4-5 minutes. Remove with a strainer and set aside. Reserve oil.
• Reheat wok and add garlic. Cook until aromatic (1 minute), then add the mushrooms and the ground pork, stirring constantly until the color of the pork changes (3 minutes).
• Simmer over medium heat (2 minutes). Combine cornstarch and 1/4 cup water and then add to pork mixture. Add shrimp back into the pork mixture. Cook until heated through (4 minutes).
• Combine beaten eggs with salt. Clear a space in the pan by pushing everything to the sides and add the beaten egg mixture.
• Allow to set and then scramble quickly (1 minute). Stir all together and serve hot 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.

ORANGE PEEL SHRIMP

Steps:

• In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
• Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.
• Wipe skillet with a paper towel. Add orange juice, zest, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.

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.