P. F. CHANG'S FIRECRACKER SHRIMP II RECIPE

P. F. Chang's Firecracker Shrimp II Recipe image

Provided by á-170456

Number Of Ingredients 19

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FIRECRACKER SAUCE:
8 ounces medium shrimp peeled, deveined
3 tablespoons diced green pepper
3 tablespoons diced yellow onion
10 ounces cooked egg noodles
1 tablespoon minced garlic
3 tablespoons diced red pepper
1 tablespoon diced green onion, white part only
1 tablespoon chili paste
2 tablespoons chili bean sauce/paste
1 cup chicken stock
1/2 cup rice wine
2 tablespoons oyster sauce
1 tablespoon chili paste
SHRIMP MARINADE:
1/2 teaspoon cornstarch
1/4 teaspoon freshly-ground white pepper
2 tablespoons vegetable oil
1 egg white

Steps:

Cook noodles until al dente. Shock in generous amounts of ice water, turning by hand 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 to wok 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. This recipe yields 4 servings.