P. F. Chang's Firecracker Shrimp I

Recipe Ingredients

2 tablespoons	30ml	Canola oil
8 oz	227g	Shrimp - (36 to 40)
7		Baby carrots - halved lengthwise
1/2 cup	118ml	Water chestnut slices
24		Snow peas (china peas)
1		Scallion/ white part - cut 1/4" mince (large)
1		Garlic clove - chopped fine (large)
2 tablespoons	30ml	Sherry
1 tablespoon	15ml	Rooster brand sambal chili paste
1/4 teaspoon	1.3ml	Freshly-ground white pepper
2 teaspoons	10ml	Ground bean sauce
		Cilantro - for garnish
		Cornstarch slurry -(1 tspn cornstarch
		Blended with 1 oz water)
		Sauce
2 tablespoons	30ml	Soy sauce
2 teaspoons	10ml	Sugar
2 oz	56g	Water
2 teaspoons	10ml	White vinegar

Recipe Instructions

Assemble sauce ingredients and put aside.

Heat a large saute pan, cast-iron skillet, or electric wok until smoking. Add oil and baby carrots, saute until the color of carrots brightens. Add shrimp and stir-fry until about half way cooked.

Add water chestnuts, snow peas and garlic. Saute briefly. Add scallions. Add chili paste, ground white pepper, ground bean sauce, when you smell the "nuttiness" of the ground bean sauce, reduce heat and add sherry.

Introduce sauce mixture, let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds). Serve with steamed rice on platter or in large bowl, garnish with cilantro.

This recipe yields 2 servings.

Source:
Top Secret Recipe's Message Boards at - http://www.topsecretrecipes.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.