Best P F Changs Dynamite Shrimp Recipes

P F CHANG'S DYNAMITE SHRIMP

Steps:

• Assemble sauce ingredients and put aside.
• Heat a large saute pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots; saute until the color of carrots brightens. Add shrimp and stir fry until about half way cooked (1 minute). Add water chestnuts, snow peas and garlic. Saute briefly.
• Add scallions. Add chili paste, ground white pepper, and ground bean sauce. When you smell the "nuttiness" of the ground bean sauce, reduce heat and add sherry.
• Pour in the sauce mixture and let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds).
• Serve along with steamed rice and garnish with cilantro.

PF CHANG'S DYNAMITE BANG BANG SHRIMP RECIPE

Steps:

• To make the bang bang sauce add siracha sauce, mayonnaise, honey and sweet chilli sauce sauce to a medium size bowl. Stir with a whisk until the bang bang sauce is combined with all the ingredients
• Preheat a cast iron skillet or large frying pan to a medium heat.
• In a separate bowl with the raw shrimp, pour in the whisked egg and fish sauce. Lightly flour a large plate or oven tray. In a small bowl add flour, cornflour, salt, white pepper, garlic powder to a small bowl and mix.
• To batter the shrimp using a tong dip the egg washed shrimp into the seasoned flour until fully coated in the flour dredge, then place onto the floured surface. Repeat until all the shrimp pieces are battered.
• Add a thin layer of oil to your skillet/pan, carefully place the shrimp inside, cook in batches for 2-3 minutes. Flip the shrimp over halfway through cooking so both sides are crispy. Once cooked place the shrimp on kitchen paper towels to drain off the excess oil, then transfer the into a large clean bowl.
• Pour in the bang bang sauce into the bowl of cooked shrimp, add as little or as much sauce as you like depending on your preference. The left-over sauce can be used as a dipping sauce or kept refrigerated for another dish.
• Serve the shrimp on a bed of leafy green salad leaves and garnish with some chopped chives.