P F Chang's Dynamite Shrimp

⏱ 35 mins 🍽 2 serving(s) 🏷 Cantonese

This Cantonese-inspired dish features shrimp stir-fried with baby carrots, water chestnuts, and snow peas in a piquant sauce made with sambal chilli paste, ground bean sauce, and sherry. It's a quick and flavourful meal that comes together in just 35 minutes, perfect for serving with steamed rice and a garnish of fresh coriander.

P F Chang's Dynamite Shrimp

Ingredients

  • 2 tablespoons vegetable oil
  • 8 ounces shrimp (buy the #36-40 sized ones)
  • 7 baby carrots, halved lengthwise
  • 1/2 cup water chestnut, sliced
  • 24 snow peas
  • 1 large scallion, white part 1/4-inch minced
  • 1 large garlic clove, minced
  • 2 tablespoons sherry wine
  • 1 1/2 tablespoons sambal chili paste
  • 1/4 teaspoon white pepper
  • 2 teaspoons ground bean sauce
  • cilantro, chopped (garnish)
  • 1 teaspoon cornstarch blended with 1 ounce water
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 ounces water
  • 2 teaspoons white vinegar

Method

  1. Prepare the sauce components and set them to one side.
  2. Get a large saute pan, cast iron skillet, or electric wok very hot. Put in the oil and baby carrots, cooking until the carrots become more vibrant. Introduce the shrimp and stir fry for 1 minute until partially cooked. Mix in the water chestnuts, snow peas and minced garlic, cooking for a short time.
  3. Add the minced scallions to the pan. Stir in the sambal chilli paste, white pepper, and ground bean sauce. Once you detect the nutty aroma from the bean sauce, lower the heat and pour in the sherry wine.
  4. Add the prepared sauce mixture to the pan and allow it to come to a brief boil. Incorporate the cornstarch slurry, stirring constantly for approximately 30 seconds until the sauce thickens.
  5. Plate the dish alongside steamed rice and finish with a sprinkle of chopped coriander.

Nutrition (per serving)

Sodium1687800 mg

Recipe details

CategoryCantonese
AuthorMember 610488