P.f.chang's Firecracker Shrimp (copycat) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Cook noodles until al dente.
2. Shock in generous amounts of ice water, turning with your hands to speed chilling.
3. Drain very well.
4. Coat lightly with sesame oil.
5. Heat wok, add 1 teaspoon of oil.
6. Place shrimp into medium hot oil;slightly undercook.
7. Drain wok, wipe out excess oil.
8. Add noodles and toss with 3 ounces of Firecracker Shrimp Sauce.
9. Mound noodles into a large shallow bowl;clean wok.
10. Stir-fry garlic and chili paste, add onions and bell peppers, add 6 ounces of Firecracker Shrimp Sauce and toss quickly.
11. Finish with sesame oil.
12. Place shrimp and sauce over noodles.
13. Garnish with cilantro sprigs.
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