P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."

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Dynamite Shrimp



DYNAMITE SHRIMP
P.F. Chang's Copycat Recipe

Serves 4

Vegetables:
1 small head napa cabbage, chopped
3 cups chopped carrots (about 3-4 carrots)
2 cups chopped daikon radish (about 2)
2 tablespoons peanut or vegetable oil
rice vinegar to taste
soy sauce to taste
Gomasio (sesame seeds, seaweed & sea salt) or toasted sesame seeds to taste sea salt, to taste (if using plain sesame seeds instead of Gomasio)
black pepper, to taste
shrimp
1 1/4 pounds medium shrimp, peeled & deveined.  tails removed
1 tablespoon peanut or vegetable oil


Batter:
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg
4 tablespoons corn starch


Sauce:
1/2 cup mayonnaise
3 tablespoons Sriracha hot sauce
2/3 teaspoon sesame oil
1/3 rice vinegar (or more to taste)

Pasta:
1 tablespoon peanut or vegetable oil
8 oz. vermicelli noodles, cooked according to package instructions & drained
4 green onions, chopped - dark green parts reserved
3 garlic cloves, minced
2/3 teaspoon sesame oil


To make Vegetables: Heat oil in large skillet over medium heat. Add carrots and saute for 2-3 minutes. Add radish, cabbage, pepper and salt if using and saute for another 3 minutes, or until desired texture is reached. Remove from heat, add soy sauce, vinegar, and Gomasio/sesame seeds and toss well. Cover to retain heat.

Shrimp:  Heat oil in medium skillet over medium heat. Combine batter ingredients. Toss shrimp in batter and add to skillet. Cook for 2-3 minutes on each side. Transfer to paper towel lined plate. Meanwhile, combine sauce ingredients. Place into a sealable container and add about half of sauce, seal and toss to coat. Add more sauce as desired.

To make Vermicelli: Heat oil in large skillet over medium heat. Add remaining ingredients and saute for 3-5 minutes. Top with remaining green onion for garnish.



7 comments:

  1. In the "sauce" section of this recipe.... how much rice vinegar??

    Sauce:
    1/2 cup mayonnaise
    3 tablespoons Sriracha hot sauce
    2/3 teaspoon sesame oil
    1/3 rice vinegar (or more to taste)

    Thanks!

    ReplyDelete
    Replies
    1. 1/3 what??? (amount of rice vinegar)

      Delete
  2. Again, in the sauce section how much rice vinegar??? - it says 1/3, but of what, a cup, tbsp, tsp...

    ReplyDelete
    Replies
    1. it should be 1/3 a teaspoon I guess

      Delete
  3. anyone figure out how much rice vinegar? cup, tbsp tsp?

    ReplyDelete
  4. This looks really good! I went to PFC for the first time yest and have been dying to know the recipe for this. So happy to hav stumbled upon this site. I have a humble food blog myself..do chk it out when u get a chance!

    Neets!
    neetustastytreats.blogspot.com

    ReplyDelete
  5. I do about a teaspoon of rice vinegar and it comes out great.

    ReplyDelete