DYNAMITE SHRIMP RECIPE
Dynamite shrimp, made with a crunchy batter, and smothered in creamy spiciness and a bold flavor.
Provided by Chef Tariq
Categories Main Course
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 649 kcal, Carbohydrate 53 g, Protein 23 g, Fat 35 g, SaturatedFat 5 g, Cholesterol 247 mg, Sodium 1299 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
PF CHANG'S DYNAMITE BANG BANG SHRIMP RECIPE
Crispy, Crunchy and delicious Bang Bang shrimp inspired by PF Chang's Chinese restaurant! This easy video recipe is so mouth-wateringly good! The combination of juicy shrimp coated in a sweet and spicy dynamite Bang Bang sauce is so moreish!
Provided by Catherine
Categories Dinner
Time 20m
Number Of Ingredients 14
Steps:
- To make the bang bang sauce add siracha sauce, mayonnaise, honey and sweet chilli sauce sauce to a medium size bowl. Stir with a whisk until the bang bang sauce is combined with all the ingredients
- Preheat a cast iron skillet or large frying pan to a medium heat.
- In a separate bowl with the raw shrimp, pour in the whisked egg and fish sauce. Lightly flour a large plate or oven tray. In a small bowl add flour, cornflour, salt, white pepper, garlic powder to a small bowl and mix.
- To batter the shrimp using a tong dip the egg washed shrimp into the seasoned flour until fully coated in the flour dredge, then place onto the floured surface. Repeat until all the shrimp pieces are battered.
- Add a thin layer of oil to your skillet/pan, carefully place the shrimp inside, cook in batches for 2-3 minutes. Flip the shrimp over halfway through cooking so both sides are crispy. Once cooked place the shrimp on kitchen paper towels to drain off the excess oil, then transfer the into a large clean bowl.
- Pour in the bang bang sauce into the bowl of cooked shrimp, add as little or as much sauce as you like depending on your preference. The left-over sauce can be used as a dipping sauce or kept refrigerated for another dish.
- Serve the shrimp on a bed of leafy green salad leaves and garnish with some chopped chives.
Nutrition Facts : ServingSize 2 x small appetizer size platefuls, Calories 391 calories, Sugar 14 g, Sodium 2662.1 mg, Fat 8.8 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 35.5 g, Fiber 1.6 g, Protein 42.4 g, Cholesterol 377.6 mg
P F CHANG'S DYNAMITE SHRIMP
Make and share this P F Chang's Dynamite Shrimp recipe from Food.com.
Provided by Member 610488
Categories Cantonese
Time 35m
Yield 2 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 357.3, Fat 15, SaturatedFat 1.9, Cholesterol 142.9, Sodium 1687.8, Carbohydrate 23.4, Fiber 3.6, Sugar 10.2, Protein 19.6
P.F. CHANG'S DYNAMITE SHRIMP RECIPE
Steps:
- In a small bowl, combine all sauce ingredients. Mix well. Set aside.
- Heat oil in medium skillet or wok over medium heat.
- In a medium bowl combine all batter ingredients. Mix well until smooth.
- Toss prepared shrimp in batter. Turn to coat well.
- Remove shrimp, 1 or 2 at a time, from batter, allowing excess to drip off, and add to hot skillet. Add as many shrimp as will fit comfortably in skillet. Do not crowd. Cook for 2 - 3 minutes on each side.
- When done remove from oil and place on a paper towel-covered plate to drain. Keep warm.
- Repeat with any remaining shrimp.
- When all shrimp are cooked, place into a sealable container. Add about 1/2 of the prepared sauce. Seal and toss to coat. Add more sauce if desired.
- Line 1 or more large martini glasses (or small plates or bowls, if you prefer) with 2 to 3 leaves lettuce each.
- Spoon shrimp onto lettuce.
- Sprinkle scallions onto shrimp.
- Serve hot.
P.F.CHANG'S FIRECRACKER SHRIMP (COPYCAT)
Here is another P.F.Chang's Bistro recipes, since all of you liked the Lettuce Wraps so well. I think this one is yummy as well.
Provided by Crabbycakes
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook noodles until al dente.
- Shock in generous amounts of ice water, turning with your hands to speed chilling.
- Drain very well.
- Coat lightly with sesame oil.
- Heat wok, add 1 teaspoon of oil.
- Place 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.
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