P F Changs Firecracker Shrimp Ii Recipes

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

P.f.chang's Firecracker Shrimp (copycat) image

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.

Ingredients

8 ounces medium shrimp, peeled and deveined
3 tablespoons diced green peppers
3 tablespoons diced yellow onions
10 ounces cooked egg noodles
1 tablespoon minced garlic
3 tablespoons diced red peppers
1 tablespoon green onion (white part only)
1 tablespoon chili paste
2 tablespoons chili bean sauce or 2 tablespoons chili paste
1 cup chicken stock
1/2 cup rice wine
2 tablespoons oyster sauce
1 tablespoon chili paste
1/2 teaspoon cornstarch
1/4 teaspoon white pepper
2 tablespoons vegetable oil
1 egg white

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

P F Chang's Dynamite Shrimp image

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

Ingredients

2 tablespoons vegetable oil
8 ounces shrimp (buy the #36-40 sized ones)
7 baby carrots, halved lengthwise
1/2 cup water chestnut, sliced
24 snow peas
1 large scallion, white part 1/4-inch minced
1 large garlic clove, minced
2 tablespoons sherry wine
1 1/2 tablespoons sambal chili paste
1/4 teaspoon white pepper
2 teaspoons ground bean sauce
cilantro, chopped (garnish)
1 teaspoon cornstarch blended with 1 ounce water
2 tablespoons soy sauce
2 teaspoons sugar
2 ounces water
2 teaspoons white vinegar

P. F. CHANG'S FIRECRACKER SHRIMP II RECIPE

Provided by á-170456

Number Of Ingredients 19

P. F. Chang's Firecracker Shrimp II Recipe image

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.

Ingredients

FIRECRACKER SAUCE:
8 ounces medium shrimp peeled, deveined
3 tablespoons diced green pepper
3 tablespoons diced yellow onion
10 ounces cooked egg noodles
1 tablespoon minced garlic
3 tablespoons diced red pepper
1 tablespoon diced green onion, white part only
1 tablespoon chili paste
2 tablespoons chili bean sauce/paste
1 cup chicken stock
1/2 cup rice wine
2 tablespoons oyster sauce
1 tablespoon chili paste
SHRIMP MARINADE:
1/2 teaspoon cornstarch
1/4 teaspoon freshly-ground white pepper
2 tablespoons vegetable oil
1 egg white

More about "p f changs firecracker shrimp ii recipes"

FIRECRACKER SHRIMP | P.F. CHANG’S HOME MENU

Web Aug 23, 2019 Heat oil in a deep pot over medium heat to 350°F. Fry shrimp in batches until golden brown and shrimp is cooked through …
From pfchangshomemenu.com
4/5 (3)
Total Time 30 mins
Category Appetizer/Snack
Calories 328 per serving

Pat shrimp dry with paper towels. Hold each shrimp by its tail and press down on the flesh to make them flat and straight. Brush shrimp flesh with chili garlic sauce. Place shrimp on wonton, roll one side, fold up the bottom and continue rolling tightly, leaving just the tail sticking out the top. Seal the edge with a very small amount of water on your finger if necessary.
Heat oil in a deep pot over medium heat to 350°F. Fry shrimp in batches until golden brown and shrimp is cooked through (145°F). Drain on paper towel-lined plate. Serve with sweet and sour sauce for dipping.

P F Changs Firecracker Shrimp Ii Recipes

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.

P F CHANG'S DYNAMITE SHRIMP

Make and share this P F Chang's Dynamite Shrimp recipe from Food.com.

P. F. CHANG'S FIRECRACKER SHRIMP II RECIPE

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