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P. F. Chang's China Bistro Firecracker Shrimp
Nb persons: 2
Yield:
Preparation time:
Total time:
Source:
| 2 tablespoons | canola oil |
| 8 ounces 36-40 shrimp | |
| 7 | baby carrots, halved lengthwise |
| 1/2 cup | water chestnut slices |
| 20 to 24 | snow peas, (china peas) |
| 1 large | scallion, white part - 1/4-inch minced |
| 1 large | garlic clove, chopped fine |
| 2 tablespoons | sherry |
| 1 tablespoon | sambal chili paste, ("Rooster" label) |
| 1/4 teaspoon | ground white pepper |
| 2 teaspoon | ground bean sauce |
| Cilantro (for garnish) Cornstarch slurry (1 teaspoon cornstarch blended with 1 ounce water) | |
| Sauce | |
| 2 tablespoons | soy sauce |
| 2 teaspoons | granulated sugar |
| 2 ounces | water |
| 2 teaspoons | white vinegar |
Assemble sauce ingredients and put aside.
Heat a large sautÈ pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots, sautÈ until the color of carrots brightens. Add shrimp and stir fry until about half way cooked. Add water chestnuts, snow peas and garlic. SautÈ briefly. Add scallions. Add chili paste, ground white pepper, ground bean sauce, when you smell the "nuttiness: of the ground bean sauce, reduce heat and add sherry. Introduce sauce mixture, let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds). Serve with steamed rice on platter or in large bowl, garnish with cilantro.
Servings: 2
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