Restaurant Recipes
P. F. Chang's China Bistro
Firecracker Shrimp
Yield: 4 servings
Ingredients
Shrimp
- 8 ounces medium shrimp, peeled and 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 green onion (white part only)
- 1 tablespoon chili paste
Firecracker Sauce
- 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 white pepper
- 2 tablespoons vegetable oil
- 1 egg white
Instructions
- Cook noodles until al dente. Shock in generous amounts of ice water, turning hand to speed chilling. Drain very well. Coat lightly with sesame oil.
- Heat wok, add 1 teaspoon of oil. Place velvet 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.