12 shrimp, peeled and cleaned cornstarch or potato starch canola oil for frying 1/2 lemon, cut into thin slices assorted vegetables cut into thin strips ***Black Pepper Sauce*** 1 ounce black pepper 1 ounce garlic 4 ounces tomato ketchup 2 ounces soy sauce 1 1/2 cup chicken stock 3 ounces sugar
Combine 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 a 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 pepper sauce to the shrimp as you like. Pour the shrimp, lemons and sauce over the vegetables.
I tried this recipe cause I like it so much at PF Chang's, but a change all the proportion and added cornstach to the sauce so it coat's better the shrimps. I didn't put as mush as ketchup as well but added more soya sauce. I'm still doing some adjustments so it can be as good as PF Chang's!!!!
Feb 27, 2009
Agreed, the recipe doesn't make sense. Almost two cups of liquid for the sauce for 12 shrimp? I had this at Chang's a few weeks ago and there was very little sauce. It was more of a flavor coating than a sauce. Ketchup? Recipe serves 4? That's only 3 shrimp per person. This is not correct. Sorry.
Mar 10, 2007
We tried this and were very disappointed. The proportions seem to be all wrong. Also, would recommend leaving out the cornstarch.
Nov 25, 2006
I tried this, I must have cooked the shrimp tooo long. A little advise would be not to submerge the shrimp in the sauce.
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