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P. F. Chang's China Bistro Firecracker Shrimp 2
Nb persons: 4
Yield:
Preparation time:
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| 8 ounces | medium shrimp, peeled and deveined |
| 3 tablespoons | diced green pepper |
| 3 tablespoons | diced yellow onion |
| 10 ounces | cooked egg noodles |
| 1 tablespoon | minced garlic |
| 3 tablespoons | diced red pepper |
| 1 tablespoon | green onion, (white part only) |
| 1 tablespoon | chili paste |
| Firecracker Sauce 2 tablespoons chili bean sauce/paste | |
| 1 cup | chicken stock |
| 1/2 cup | rice wine |
| 2 tablespoons | oyster sauce |
| 1 tablespoon | chili paste |
| Shrimp Marinade | |
| 1/2 teaspoon | cornstarch |
| 1/4 teaspoon | white pepper |
| 2 tablespoons | vegetable oil |
| 1 | egg white |
Cook noodles until al dente. Shock in generous amounts of ice water, turning hand to speed chilling. Drain very well. Coat lightly with sesame oil. Heat wok, add 1 teaspoon of oil. Place velvet shrimp into medium hot oil. Slightly undercook.
Drain wok, wipe out excess oil. Add noodles 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.
Servings: 4
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