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

Sauce

  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1/8 cup water
  • 2 teaspoons white vinegar
  1. In a small bowl, combine the water and cornstarch and set aside.

  2. In another bowl, combine the sauce ingredients and set aside.

  3. Heat a large sauté pan or wok until smoking. Add oil and carrots and sauté for 2 minutes until the color of carrots brightens.

  4. Add the shrimp and stir-fry about 3 minutes until about halfway cooked.

  5. Add water chestnuts, snow peas, and garlic. Sauté for about 1 minute.

  6. 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.

  7. Add the sauce mixture and let it boil briefly (about 2 minutes). Add cornstarch mixture and stir until thickened.

  8. Garnish with chopped cilantro.

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