PF CHANG'S SHRIMP WITH CANDIED WALNUTS
A very close copy-cat of the restaurant's version. I've seen 3 variations of recipes for this dish on the internet. 1 tasted like mayo (YUCK), 1 was WAY too sweet, the other did not provide enough sauce and had too much of the spices. This seems to be a close as you can possibly get.
Provided by Sarah the Chef
Categories Chinese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
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 SINGAPORE STREET NOODLES
This is a copycat recipe for P F Chang's Singapore Street Noodles (Light curry sauce with thin rice noodles, sliced chicken breast, shrimp and fresh vegetables)
Provided by Member 610488
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Combine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside.
- Bring water to a rolling boil. Place rice vermicelli in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons vegetable oil; set aside.
- In a hot wok or large frying pan, stir-fry shrimp and chicken in 2 tablespoons vegetable oil until just done, about 2 minutes. Add garlic, cabbage, carrots and tomatoes; stir-fry for 1 minute.
- Add noodles; stir-fry 1 minute more. Add 1 cup vinegar mixture; stir-fry until ingredients are well incorporated, about 2 minutes. Add scallions, cilantro and sesame oil; toss briefly.
- Garnish with fried shallots and a lime wedge.
Nutrition Facts : Calories 817.2, Fat 25.8, SaturatedFat 4.8, Cholesterol 114.5, Sodium 2077.2, Carbohydrate 117.8, Fiber 8.6, Sugar 10.1, Protein 27.7
P F CHANG'S SHRIMP WITH LOBSTER SAUCE
This is a copycat recipe for P F Chang's Shrimp with Lobster Sauce (Garlic white wine sauce with Chinese black beans, mushrooms, scallions and egg).
Provided by Member 610488
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 679.5, Fat 46.4, SaturatedFat 9.8, Cholesterol 512.7, Sodium 3272, Carbohydrate 13.5, Fiber 0.8, Sugar 1.8, Protein 49.6
P F CHANG'S DYNAMITE SHRIMP
Make and share this P F Chang's Dynamite Shrimp recipe from Food.com.
Provided by Member 610488
Categories Cantonese
Time 35m
Yield 2 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 357.3, Fat 15, SaturatedFat 1.9, Cholesterol 142.9, Sodium 1687.8, Carbohydrate 23.4, Fiber 3.6, Sugar 10.2, Protein 19.6
PF CHANG'S SHRIMP WITH CANDIED WALNUTS
Number Of Ingredients 19
Steps:
- The the walnuts: 2. Prepare a piece of parchment paper or lightly grease a baking sheet. Set aside. 3. 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. 4. 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:. 6. 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:. 8. Clean and dry shrimp well. 9. Whisk egg whites lightly in a bowl, add the shrimp and coat well. 10. Combine the flour and cornstarch. Dredge the shrimp. 11. 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. 12. Toss the shrimp and honey dew and/or cantaloupe melon balls in the warm sauce. Top with candied walnuts. Serve over rice!
PF CHANG'S SHRIMP WITH CANDIED WALNUTS RECIPE
Provided by laceyarcher
Number Of Ingredients 19
Steps:
- 1 The the walnuts:. 2 Prepare a piece of parchment paper or lightly grease a baking sheet. Set aside. 3 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. 4 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. 5 For the sauce:. 6 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. 7 The the shrimp:. 8 Clean and dry shrimp well. 9 Whisk egg whites lightly in a bowl, add the shrimp and coat well. 10 Combine the flour and cornstarch. Dredge the shrimp. 11 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. 12 Toss the shrimp and honey dew and/or cantaloupe melon balls in the warm sauce. Top with candied walnuts. Serve over rice!
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