P F Changs Firecracker Shrimp Ii Recipes

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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

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

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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