P.F. Chang's Firecracker Shrimp
Do you love that firecracker shrimp that you get in a Chinese restaurant? This recipe will be one that you want to try.
INGREDIENTS | SERVES 2
- 1 ounce water
- 1 teaspoon cornstarch
- 2 tablespoons canola oil
- 7 baby carrots, halved lengthwise
- 8 ounces shrimp
- ½ cup water chestnut slices
- 24 snow peas
- 1 large chopped garlic clove
- 1 large chopped green onion
- 1 tablespoon chili paste
- ¼ teaspoon ground white pepper
- 2 teaspoons ground bean sauce
- 2 tablespoon sherry
- Fresh chopped cilantro, for garnish
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1/8 cup water
- 2 teaspoons white vinegar
In a small bowl, combine the water and cornstarch and set aside.
In another bowl, combine the sauce ingredients and set aside.
Heat a large sauté pan or wok until smoking. Add oil and carrots and sauté for 2 minutes until the color of carrots brightens.
Add the shrimp and stir-fry about 3 minutes until about halfway cooked.
Add water chestnuts, snow peas, and garlic. Sauté for about 1 minute.
Add the onions. Add the chili paste, pepper, bean sauce, and when you smell the “nuttiness” of the bean sauce (about 2 minutes), reduce heat and add sherry.
Add the sauce mixture and let it boil briefly (about 2 minutes). Add cornstarch mixture and stir until thickened.
Garnish with chopped cilantro.