Best Pfchangs Firecracker Shrimp Copycat Recipes

Firecracker Shrimp image

Provided by P.F. Chang's Home Menu

Time 30m

Number Of Ingredients 5

1 pound peeled and deveined shrimp (26/30 count)
2 tablespoons Asian chili garlic sauce
30 wonton wrappers (3.5 inch square)
2 cups vegetable oil
1/2 cup P.F. Chang's® Home Menu Mango Sweet & Sour Sauce

Steps:

Pat shrimp dry with paper towels. Hold each shrimp by its tail and press down on the flesh to make them flat and straight. Brush shrimp flesh with chili garlic sauce. Place shrimp on wonton, roll one side, fold up the bottom and continue rolling tightly, leaving just the tail sticking out the top. Seal the edge with a very small amount of water on your finger if necessary.
Heat oil in a deep pot over medium heat to 350°F. Fry shrimp in batches until golden brown and shrimp is cooked through (145°F). Drain on paper towel-lined plate. Serve with sweet and sour sauce for dipping.

Nutrition Facts : 0 Array

Copycat P.F. Chang's Firecracker Shrimp image

Time 20m

Yield 4

Number Of Ingredients 20

Shrimp Marinade
2 teaspoons cornstarch
1/2 teaspoon ground white pepper
1/4 cup vegetable oil
2 egg whites, lightly beaten
Firecracker Sauce
2 tablespoons chili bean sauce
1 cup chicken stock
1/2 cup rice wine
2 tablespoons oyster sauce
1 tablespoon chili paste
Shrimp
10 ounces Chinese egg noodles
1 1/2 pound medium shrimp, peeled and deveined
1 tablespoon minced garlic
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 tablespoons chili paste
3 tablespoons minced green onion

Steps:

Combine the cornstarch, white pepper, vegetable oil, and egg white in a bowl. Add the shrimp, stirring to coat the shrimp in the marinade. Set aside. Combine the chili bean sauce, chicken stock, rice wine, oyster sauce, and chili paste in a bowl to make the firecracker sauce. Mix well and set aside. Cook the egg noodles in boiling water until al dente. Drain well then place in a bowl of ice water. Stir to chill the noodles. Drain the water from the bowl. Stir in the sesame oil. Heat a wok over medium-high heat. Add the shrimp. Cook, stirring constantly, until almost cooked (do not fully cook the shrimp). Remove the shrimp from the wok with a slotted spoon and set aside. Wipe out the wok. Add the chilled noodles and a few tablespoons of the firecracker sauce. Cook, stirring constantly, for 2 minutes. Remove the noodles to a shallow bowl. Wipe out the wok. Add the garlic, onions, bell peppers, chili paste, and remaining firecracker sauce. Stir to mix. Add the shrimp to the wok. Cook, stirring constantly, until the shrimp has finished cooking. Spoon the shrimp and sauce over the noodles, garnish with the green onions, and serve immediately.

Nutrition Facts :

P.f.chang's Firecracker Shrimp (copycat) image

Provided by Crabbycakes

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

8 ounces medium shrimp, peeled and deveined
3 tablespoons diced green peppers
3 tablespoons diced yellow onions
10 ounces cooked egg noodles
1 tablespoon minced garlic
3 tablespoons diced red peppers
1 tablespoon green onion (white part only)
1 tablespoon chili paste
2 tablespoons chili bean sauce or 2 tablespoons chili paste
1 cup chicken stock
1/2 cup rice wine
2 tablespoons oyster sauce
1 tablespoon chili paste
1/2 teaspoon cornstarch
1/4 teaspoon white pepper
2 tablespoons vegetable oil
1 egg white

Steps:

Cook noodles until al dente.
Shock in generous amounts of ice water, turning with your hands to speed chilling.
Drain very well.
Coat lightly with sesame oil.
Heat wok, add 1 teaspoon of oil.
Place shrimp into medium hot oil;slightly undercook.
Drain wok, wipe out excess oil.
Add noodles and toss with 3 ounces of Firecracker Shrimp Sauce.
Mound noodles into a large shallow bowl;clean wok.
Stir-fry garlic and chili paste, add onions and bell peppers, add 6 ounces of Firecracker Shrimp Sauce and toss quickly.
Finish with sesame oil.
Place shrimp and sauce over noodles.
Garnish with cilantro sprigs.