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Free Restaurant Recipes |
P. F. Chang's Fircracker Shrimp |
Restaurant Recipes |
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 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. Servings: 4 |