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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Singapore Black Pepper Prawns




SINGAPORE BLACK PEPPER PRAWNS
P.F. Chang's China Bistro Copycat Recipe

Serves 2

8 large prawns
2 stalks of spring onions
1 tablespoon chopped garlic
1/2 tablespoons black peppercorn (adjust to your liking)
1/2 teaspoons light soy sauce
1/4 teaspoon dark soy sauce
2 1/2 tablespoons
1/2 teaspoon brown sugar
small pat of butter

Remove the head and shell of the prawn, leaving only the shell tail intact. De-vein by cutting along the top middle part of the prawns and remove the black veins. Cut the spring onions to 2 inch length, separate thick bottom white stalks from the top green portion.  Pound the black peppercorn using mortar and pestle till coarse (not powdery).

Melt butter in heated wok, add garlic, crushed peppercorns and thick spring onion stalks and stir fry till garlic is lightly browned. Add water, light soy sauce, dark soy sauce and brown sugar. Add prawns and the rest of the spring onions, stir fry till prawns are cooked. It only takes a few minutes.

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