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 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
P.F.CHANG'S FIRECRACKER SHRIMP (COPYCAT)
Here is another P.F.Chang's Bistro recipes, since all of you liked the Lettuce Wraps so well. I think this one is yummy as well.
Provided by Crabbycakes
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
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
Make and share this P. F. Chang's China Bistro Shrimp Dumplings recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 137.1, Fat 0.9, SaturatedFat 0.1, Cholesterol 50.3, Sodium 1801.5, Carbohydrate 21.1, Fiber 0.8, Sugar 2.9, Protein 10.5
ACTUAL P.F. CHANG'S LETTUCE WRAP RECIPE-NOT A COPYCAT!
Ginger Chicken Stir-Fry Romaine Wraps with Citrus Soy. Recipe courtesy of P.F. Chang's China Bistro. I found this recipe on the official p.f changs website.
Provided by mojoloh
Categories Lunch/Snacks
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
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
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
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