P. F. Chang's Firecracker Shrimp II

Recipe Ingredients

8 oz	227g	Medium shrimp - peeled, deveined
3 tablespoons	45ml	Diced green pepper
3 tablespoons	45ml	Diced yellow onion
10 oz	284g	Cooked egg noodles
1 tablespoon	15ml	Minced garlic
3 tablespoons	45ml	Diced red pepper
1 tablespoon	15ml	Diced green onion, white part only
1 tablespoon	15ml	Chili paste
		Firecracker Sauce
2 tablespoons	30ml	Chili bean sauce/paste
1 cup	237ml	Chicken stock
1/2 cup	118ml	Rice wine
2 tablespoons	30ml	Oyster sauce
1 tablespoon	15ml	Chili paste
		Shrimp Marinade
1/2 teaspoon	2.5ml	Cornstarch
1/4 teaspoon	1.3ml	Freshly-ground white pepper
2 tablespoons	30ml	Vegetable oil
1		Egg white

Recipe Instructions

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.

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.