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P.F. Chang's China Bistro Lemon Pepper Shrimp
Nb persons: 4
Yield:
Preparation time:
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| 1 dozen shrimp, peeled and cleaned | |
| Cornstarch or potato starch | |
| Canola oil for frying Half a lemon, cut into thin slices Assorted vegetables cut into thin strips Black Pepper Sauce | |
| 1 ounce | table black pepper |
| 1 ounce | garlic |
| 4 ounces | tomato ketchup |
| 2 ounces | soy sauce |
| 1 1/2 cups | chicken stock |
| 3 ounces | granulated sugar |
Combine sauce ingredients and set aside.
Lightly coat shrimp with starch. Fry in 3 inches of oil until lightly browned. Make sure the oil is hot before you put the shrimp in. You can test the oil by dropping a piece of green onion into the oil. If the onion bubbles and rises to the surface, the oil is ready. After frying the shrimp, set them aside.
In a hot wok, stir fry your favorite vegetables in approximately a tablespoon of oil. Do not overcook. After the vegetables are heated, set them aside. In the same wok, stir fry the lemon pieces. When the lemon pieces are hot (about 2 minutes), add the shrimp back into the wok. Add as much of the pepper sauce to the shrimp as you like. Pour the shrimp, lemons and sauce over the vegetables.
Servings: 4
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