Tsr Version Of P F Chan Gs Shrimp Dumplings By Todd Wilbur 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!

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.

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 CHINA BISTRO SHRIMP DUMPLINGS

Steps:

• Take ½ lb.of shrimp and mince fine in a food processor.
• Take the other ½ lb.and dice small.
• Combine rest of ingredients.
• With a small spoon, place about ½ oz.of mixture into wonton wrapper.
• Moisten outside edge. Fold corner to corner (opposite and seal). Top should look like cross. Place on a plate covered in refrigerator until ready to serve.
• Combine sauce ingredients and mix very well.
• Prepare garnishes.
• Fill soup pot with water. Bring water to a boil, then down to slight boil.
• Line bottom of Chinese steamer with light coat of vegetable oil or non-stick spray. Place dumplings in steamer. Cover and steam 7-10 minutes. Dumplings should be firm with internal temperature of 160 degrees.
• Serve in steamer or on plate. Place 2 oz. of sauce in small bowl for dipping.

ACTUAL P.F. CHANG'S LETTUCE WRAP RECIPE-NOT A COPYCAT!

Steps:

• Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 2 tablespoons soybean oil, ginger, garlic, chili flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed.
• Let marinate in refrigerator for 2-4 hours.
• Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed.
• Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
• Coat a very hot sauté pan lightly with soybean or vegetable oil.
• Lay the chicken around the sauté pan being careful not to lay too many on top of each other. Sear the chicken until crispy and golden brown, about 2 ½ minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to "burn", but that is the carmelization and where all the flavor comes from.
• Add ½ of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how "wet" you want your mixture. Spoon chicken onto a plate.
• Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy!
• *Fun fact: this recipe can also be done with baby shrimps, fish or beef.

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.