P.F. Chang’s Dynamite Shrimp Recipe

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P.F. Chang’s Dynamite Shrimp Recipe Document

Recipe

P.F. Chang’s Dynamite Shrimp Master Recipe

(makes 1 order)

Ingredients:

10 (71/90 count) alkaline soy marinated shrimp, see below for instructions

Potato starch

1 recipe fry batter, see below for recipe

Neutral oil, for frying

1 recipe dynamite sauce, see below for recipe

2 ounces (56 grams) cabbage mix, see below for recipe

Fried rice sticks, for garnish, see below for recipe  

Green onion tops, for garnish, finely sliced 

Instructions:

1. Heat oil in a large pot or a wok to 350°F (175°C)
2. Toss marinated shrimp in potato starch until completely covered, shake to remove excess starch
3. Deep each shrimp into the cold fry batter and allow excess batter to drip off
4. Slowly lower each shrimp into the oil and fry for 2-3 minutes, or until cooked through
5. Remove shrimp to a wire rack or a baking sheet lined with paper towels
6. At this point, the shrimp can be sauced and served or stored a room temperature for several hours
7. When ready to serve, raise the heat of the oil to 375°F (190°C)
8. When the oil is up to temp, fry the shrimp again for 1-2 minutes to recrisp them (the double fry method will help the batter get extra crispy)
9. Remove shrimp to a wire rack or a baking sheet lined with paper towels
10. Toss the shrimp with enough sauce to cover
11. Place a small bed of the cabbage mix on a plate then place the sauced shrimp on top of the cabbage mix
12. Garnish with fried rice sticks and green onion tops

Dynamite Sauce Recipe

Ingredients:

½ cup (104 grams) Hellman’s mayonnaise

⅛ teaspoon (0.35 gram) celery salt 

⅛ teaspoon (0.65 gram) salt 

1/16 teaspoon (0.2 gram) turmeric powder 

½ teaspoon (1.5 grams) Chipotle powder

1 ¾ teaspoons (8.75 ml) soy sauce

2 ¼ teaspoons (11.25 ml) unseasoned rice vinegar

2 tablespoons (30 grams) sriracha

1 teaspoon (1.5 grams) Scallion greens, finely sliced

½ teaspoon (2 grams) fresh garlic, minced 

1 teaspoon (7 grams) honey

Directions:

Add all ingredients to a bowl and whisk together until all the spices are evenly distributed. For best results, refrigerate for several hours before using. 

Alkaline Soy Protein Marinade

Ingredients:

1 cup (240 ml) water

⅓ cup (80 ml) soy sauce*

½ tsp. (2.5 grams) baking soda

Directions:

Mix all ingredients and stir until the baking soda is dissolved. Set aside. 

*Note: I suggest using Lee Kum Kee soy sauce (red bottle) because it’s the cheapest of all the brands. But any brand (LKK red or green bottles or Kikkoman) will work. 

…………….

Shrimp preparation

For frozen shrimp:

Pour alkaline soy marinade over the frozen shrimp and allow shrimp to completely thaw out at room temperature or in the refrigerator. When shrimp are completely thawed, discard marinade and pat shrimp dry with a paper towel. 

If preparing in advance, the marinated shrimp can be stored for 1-2 days in the fridge. 

For fresh shrimp:

Pour alkaline soy marinade over the shrimp and refrigerate shrimp for 30-60 minutes. After marinating, discard the alkaline soy marinade and pat shrimp dry with a paper towel. 

If preparing in advance, the marinated shrimp can be stored for 1-2 days in the fridge. 

…………….

Note: For an entire 12-16 oz. bag of shrimp, you will need to double or triple this recipe. 

Fry Batter Recipe 

(makes enough for 4-6 servings of Dynamite Shrimp)

Ingredients:

1 cup + 2 tbsp. (135 grams) all-purpose flour 

¾ cup + 2 ½ tbsp. (120 grams) cornstarch

¼ tsp. (1 gram) baking soda

½ tsp. (2 grams) baking powder

1 cup (236 ml) ice cold water

1 large egg 

2 tbsp. (30 ml) neutral oil

Directions:

1. Mix all dry ingredients in bowl and whisk together
2. Add water and whisk until thoroughly incorporated
3. Add egg and whisk until thoroughly incorporated
4. Add oil and whisk until incorporated
5. Keep batter cold until ready to use

Cabbage Mix

Ingredients:

4 parts green cabbage, finely shredded

4 parts red/purple cabbage, finely shredded

1 part carrots, finely shredded

Directions:

Place both cabbages and carrots in a large bowl and mix together. The cabbage mix can be stored for about a week in the fridge. 

Crispy Fried Rice Sticks/Noodles

Ingredients:

Thin dried/dehydrated rice noodles (also called: rice vermicelli, mei fun, maifun, rice sticks, etc.)

Frying oil, (high-heat oil: soybean (vegetable), peanut, safflower, rice bran, corn)

Directions:

1. Remove noodles from packaging, pull apart into small bunches, and cut in half across the noodles
2. Heat oil to 425-450°F (218°- 232°C) 
3. Add 1-2 rice noodles to oil to see if they puff up (they should puff up within 3-5 seconds), remove from oil
4. Once oil is hot enough, add rice sticks in small batches and cook until done (usually a few seconds), flip over and make sure top is cooked for a few seconds
5. Remove rice sticks to a plate lined with paper towels
6. Once cool, rice sticks and be covered and stored at room temperature for 2-3 days

Ingredients Affiliate Links:

Lee Kum Kee Low Sodium Soy Sauce: https://geni.us/E2l720b

Baking Soda: https://geni.us/2Apujc

Hellman’s Mayonnaise: https://geni.us/K46T4

Unseasoned Rice Vinegar: https://geni.us/0T7dll

Celery Salt: https://geni.us/HngoT

Morton’s Table Salt: https://geni.us/0JaL

Turmeric: https://geni.us/vctH5

Sriracha: https://geni.us/AKqb

Chipotle Powder: https://geni.us/Zhbh

Honey: https://geni.us/8b9JtS9

All Purpose Flour: https://geni.us/uTx9j

Cornstarch: https://geni.us/NTH4v4

Baking Powder: https://geni.us/XBgy2jp

Vegetable Oil: https://geni.us/gUOEeub

Three Ladies Rice Vermicelli: https://geni.us/Bm6SdKa

Potato Starch: https://geni.us/KSad

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com