Pfchangs Firecracker Shrimp Copycat 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.

FIRECRACKER SHRIMP

Steps:

• Peel shrimp, leaving head and tail on. Place barbecue sauce in skillet and set on medium heat. Place shrimp in skillet and cook until they turn pink, approximately 2 minutes on 1 side, and 1 1/2 minutes on the other side. Remove shrimp from skillet and place on plate, pouring any extra sauce from the skillet on top of the shrimp. Drizzle a small amount of horseradish sauce on top of the shrimp and serve.
• Place onions in a food processor with the motor running and then add 1/2 cup of orange juice. In a large pot, melt butter on medium heat and add the onion puree. Add the 1 1/2 cups of orange juice and the rest of the ingredients. Stir and cook on low heat for approximately 25 minutes.
• Mix all ingredients together in a bowl. Refrigerate until ready to use.

P. F. CHANG'S FIRECRACKER SHRIMP II RECIPE

Steps:

• Cook noodles until al dente. Shock in generous amounts of ice water, turning by hand 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 to wok 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. This recipe yields 4 servings.

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.

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.