P F Changs Firecracker Shrimp Ii Recipes

P.F.CHANG'S FIRECRACKER SHRIMP (COPYCAT)

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

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

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

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 FIRECRACKER SHRIMP II RECIPE

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

Provided by á-170456

Number Of Ingredients 19

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

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.

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