Dynamite Shrimps Recipes

DYNAMITE SHRIMPS

Steps:

• Add all the ingredients for the prawn marination in a bowl and whisk well.
• Add prawns to the marination and keep overnight in the fridge.
• Mix all the ingredients for the dredging mixture in a bowl.
• Line a plate or a tray with cling wrap and lightly dust with the dredging mixture.
• Coat the marinated prawns with the dredging mixture and place it on the dusted tray.
• Cover the prawns with a damn cloth or cling wrap for 10 to 15 minutes.
• Meanwhile, mix all the ingredients for the sauce together and set aside
• Once you see all the dredging mixture has been absorbed, your prawns are ready to fry.
• Deep Fry the prawns in oil at high to medium flame for about 10 to 15 minutes or until the color turns golden brown.
• Dish out the fried prawns and pour the dynamite sauce on the shrimps generously while they are hot.
• Serve in a cocktail glass garnished with green onions.

DYNAMITE SHRIMP RECIPE

Steps:

• Whisk together in a mixing bowl the mayonnaise, sugar and hot sauce.Set the sauce aside.
• In a shallow bowl, mix together the flour, cornstarch, baking powder, salt and pepper.
• Dredge the shrimp through the dry mixture, coating well.
• Place coated shrimp on a tray lined with parchment paper, and set aside.
• Add the beer to the dry mixture and whisk well to create a batter consistency, add water if too thick.
• Heat vegetable oil to 350ºF (175ºC).
• Dip and coat shrimp in the batter.
• Fry the battered shrimp in the hot oil 3 to 5 minutes until golden brown.
• Remove shrimp and place on paper towels to remove excess oil.
• Toss the shrimp with the sauce until well coated.
• Let sit for two minutes, and serve.

P F CHANG'S DYNAMITE SHRIMP

Steps:

• Assemble sauce ingredients and put aside.
• Heat a large saute pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots; saute until the color of carrots brightens. Add shrimp and stir fry until about half way cooked (1 minute). Add water chestnuts, snow peas and garlic. Saute briefly.
• Add scallions. Add chili paste, ground white pepper, and ground bean sauce. When you smell the "nuttiness" of the ground bean sauce, reduce heat and add sherry.
• Pour in the sauce mixture and let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds).
• Serve along with steamed rice and garnish with cilantro.