P. F. Chang's Firecracker Shrimp II
By á-170456
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Ingredients
- 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
Details
Servings 4
Preparation
Step 1
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.
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