P F Changs Singapore Black Pepper Shrimp Recipes

COPYCAT P.F. CHANG'S SINGAPORE STREET NOODLES

Steps:

• Boil rice stick noodles for 2 minutes or until just soft.
• Rinse under hot water and drain.
• Toss noodles with 2 tbsp oil and keep warm.
• To prepare sauce, mix vinegar with curry powder and turmeric until blended.
• Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well.
• Set sauce aside until needed.
• Stir-fry shrimp and chicken with remaining 2 tbsp of oil until until cooked through.
• Add garlic, cabbage, tomatoes and carrots and cook for one minute more.
• Stir in sauce mixture until everything is evenly coated.
• Cook for 1-2 minutes more or until dish is heated through.
• Toss noodles with chopped scallions, cilantro and sesame oil.
• Garnish with fried shallots, if desired.

P F CHANG'S SINGAPORE BLACK PEPPER SHRIMP

Steps:

• Remove the head and shell of each shrimp, leaving only the shell tail intact. Devein by cutting along the top middle part of the shrimp and remove the black veins.
• Cut the spring onions in 1 inch lengths and separate thick bottom white stalks from the top green portion.
• Pound the black peppercorns using mortar and pestle till coarse (not powdery).
• Melt butter in heated wok or large skillet. Add garlic, crushed peppercorns and thick spring onion (white) stalks and stir fry until garlic is lightly browned.
• Add water, light soy sauce, dark soy sauce and brown sugar. Add shrimp and the rest of the spring onions (green). Stir fry till shrimp are cooked (5-7 minutes).

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 LEMON PEPPER SHRIMP RECIPE

Steps:

• Combine Black Pepper Sauce ingredients and set aside. Lightly coat shrimp with starch. Fry in 3 inches of oil until lightly browned. Make sure the oil is hot before you put the shrimp in. You can test the oil by dropping a piece of green onion into the oil. If the onion bubbles and rises to the surface, the oil is ready. After frying the shrimp, set them aside. In a hot wok, stir-fry your favorite vegetables in approximately 1 tablespoon of oil. Do not overcook. After the vegetables are heated, set them aside. In the same wok, stir-fry the lemon pieces. When the lemon pieces are hot (about 2 minutes), add the shrimp back into the wok. Add as much of the Black Pepper Sauce to the shrimp as you like. Pour the shrimp, lemons and sauce over the vegetables. This recipe yields 4 servings.