Do you love that firecracker shrimp that you get in a Chinese restaurant? This recipe will be one that you want to try.
P.F. Chang’s Firecracker Shrimp is a popular appetizer known for its bold flavors and spicy kick. P.F. Chang’s Firecracker Shrimp is a tantalizing dish that combines succulent shrimp with a fiery sauce that packs a punch. The shrimp are cooked to perfection, tender and juicy, while the sauce adds a burst of flavor that will excite your taste buds. This dish is perfect for those who enjoy a bit of heat and crave a spicy and savory appetizer.
The secret to the Firecracker Shrimp lies in its sauce, which is a delightful blend of spicy and tangy ingredients. The sauce includes chili paste, garlic, ginger, and other flavorful components that create a rich and complex taste. It’s the perfect balance of heat, sweetness, and umami that makes this dish so irresistible.
The shrimp in the Firecracker Shrimp are lightly coated in a crispy batter, giving them a delightful crunch that contrasts with the tender shrimp meat inside. The dish is then generously drizzled with the vibrant sauce, ensuring that each bite is bursting with flavor. It’s a delightful combination of textures and tastes that will leave you craving for more.
Whether enjoyed as an appetizer or as part of a meal, P.F. Chang’s Firecracker Shrimp is sure to satisfy your cravings for bold and spicy flavors. It’s a dish that is both exciting and delicious, showcasing the culinary expertise and creativity that P.F. Chang’s is known for. So, get ready to ignite your taste buds and experience the fiery goodness of Firecracker Shrimp.
SERVES: 2
INGREDIENTS:
- 1 ounce water
- 1 teaspoon cornstarch
- 2 tablespoons canola oil
- 7 baby carrots, halved lengthwise
- 8 ounces shrimp
- ½ cup water chestnut slices
- 24 snow peas
- 1 large chopped garlic clove
- 1 large chopped green onion
- 1 tablespoon chili paste
- ¼ teaspoon ground white pepper
- 2 teaspoons ground bean sauce
- 2 tablespoons sherry
- Fresh chopped cilantro, for garnish
FOR SAUCE
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1/8 cup water
- 2 teaspoons white vinegar
INSTRUCTIONS:
- In a small bowl, combine the water and cornstarch and set aside.
- In another bowl, combine the sauce ingredients and set aside.
- Heat a large sauté pan or wok until smoking. Add oil and carrots and sauté for 2 minutes until the color of carrots brightens.
- Add the shrimp and stir-fry about 3 minutes until about halfway cooked.
- Add water chestnuts, snow peas, and garlic. Sauté for about 1 minute.
- Add the onions. Add the chili paste, pepper, bean sauce, and when you smell the “nuttiness” of the bean sauce (about 2 minutes), reduce heat and add sherry.
- Add the sauce mixture and let it boil briefly (about 2 minutes). Add cornstarch mixture and stir until thickened.
- Garnish with chopped cilantro.
