Secret Recipes

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P. F. Chang's China Bistro Firecracker Shrimp

Ingredients:

  • 2 tablespoons canola oil
  • 8 ounces 36-40 shrimp
  • 7 baby carrots, halved lengthwise
  • 1/2 cup water chestnut slices
  • 20 to 24 snow peas (china peas)
  • 1 large scallion - white part - 1/4-inch minced
  • 1 large garlic clove, chopped fine
  • 2 tablespoons sherry
  • 1 tablespoon sambal chili paste ("Rooster" label)
  • 1/4 teaspoon ground white pepper
  • 2 teaspoon ground bean sauce
  • Cilantro (for garnish)
  • Cornstarch slurry (1 teaspoon cornstarch blended with 1 ounce water)

Sauce Ingredients:

  • 2 tablespoons soy sauce
  • 2 teaspoons granulated sugar
  • 2 ounces water
  • 2 teaspoons white vinegar

Preparation:

Assemble sauce ingredients and put aside.

Heat a large sauté pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots, sauté until the color of carrots brightens. Add shrimp and stir fry until about halfway cooked. Add water chestnuts, snow peas and garlic. Sauté 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). Servewith steamed rice on platter or in large bowl, garnish with cilantro.

Servings:
2