Best Pf Changs China Bistro Shrimp Dumplings Recipes

Pf Chang's Shrimp With Candied Walnuts image

Provided by Sarah the Chef

Categories Chinese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

1/2 cup water
1/2 cup brown sugar
1 cup walnuts
1/2 cup coconut milk
1/4 cup rice syrup
1 tablespoon mayonnaise, slightly heaping
1 1/2 tablespoons rice vinegar
1/8 teaspoon turmeric (maybe a dash more)
1 dash celery salt (do NOT put in very much)
1 dash powdered ginger
1 lb shrimp, de-veined and shelled
2 egg whites
3/4 cup all-purpose flour
1/4 cup cornstarch
salt and pepper to season the flour, to taste or cornstarch, dredge with to taste
1 cup oil (for frying)
1 cup honey dew melon ball (or Cantaloupe if you prefer)
sweetened flaked coconut

Steps:

The the walnuts:.
Prepare a piece of parchment paper or lightly grease a baking sheet. Set aside.
Combine water and sugar in a saucepan. Bring to a boil. Stir until the sugar is dissolved. Add in the walnuts, stirring constantly. Cook for 5-10 minutes or until thickened. Place the walnuts on the parchment paper or baking sheet. Separating them carefully. Allow them to cool fully.
An alternative to this is to simply toss the walnuts in a skillet with some white sugar and heat over medium-high heat, tossing constantly until the sugar is melted and caramelized.
For the sauce:.
Whisk this together over a low heat until warm. You want a very pale yellow color, if the color is too pale, add a dash more tumeric. Remove from heat.
The the shrimp:.
Clean and dry shrimp well.
Whisk egg whites lightly in a bowl, add the shrimp and coat well.
Combine the flour and cornstarch with some salt and pepper. Dredge the shrimp.
Fry shrimp in hot oil, 3-5 minutes until the breading is golden and the shrimp are pink. Fry only a couple shrimp at a time, transferring to a paper towel to drain. Continue until all the shrimp are cooked.
Toss the shrimp and honey dew and/or cantaloupe melon balls in the warm sauce. Top with candied walnuts and a light sprinkling of coconut. Serve over rice!

P.F. Chang's China Bistro Shrimp Dumplings Recipe - (4/5) image

Provided by nurseliz

Number Of Ingredients 17

Mix:
1 pound peeled and deveined medium shrimp, washed and dried
2 tablespoons minced fine carrot
2 tablespoons minced fine green onion
1 teaspoon minced fresh ginger
2 tablespoons oyster sauce
1/4 teaspoon sesame oil
1 package wonton wrappers
Sauce:
1 cup soy sauce
1 ounce white vinegar
1/2 teaspoon chile paste
1 ounce granulated sugar
1/2 teaspoon minced fresh ginger
Sesame oil to taste
1 cup water
1 tablespoon cilantro leaves

Steps:

Take 1/2 pound of the shrimp and mince fine in a food processor. Take the other 1/2 pound and small dice. Combine remaining ingredients. With a small spoon, place approximately 1/2 ounce of the mixture into the skin. Moisten the outside edge. Fold corner to corner (opposite) and seal. The top should look like a cross. Place on a plate covered in refrigerator until ready to serve. Combine sauce ingredients and mix very well. Prepare garnishes. For service Have a soup pot filled with water. Bring to a boil, then down to a slight boil. Line the bottom of a Chinese steamer with a light coat of vegetable oil or a nonstick spray. Place dumplings in steamer. Cover and steam for 7 to 10 minutes. Dumplings should be firm with an internal temperature of 160 degrees F. Either serve in steamer or remove to serving plate. Place 2 ounces of sauce in a small dish or bowl.