P.F. Chang's China Bistro Firecracker Shrimp


  • 2 Tbsp canola oil
  • 8 oz 36-40 shrimp
  • 7 baby carrots, halved lengthwise
  • 1/2 cup water chestnut slices
  • 20 to 24 snow peas (china peas)
  • 1 large scallion - white part - 1/4-inch minced
  • 1 large garlic clove, chopped fine
  • 2 Tbsp sherry
  • 1 Tbsp sambal chili paste ("Rooster" label)
  • 1/4 tsp ground white pepper
  • 2 tsp ground bean sauce
  • Cilantro (for garnish)
  • Cornstarch slurry (1 tsp cornstarch blended with 1 ounce water)

Sauce Ingredients:

  • 2 Tbsp soy sauce
  • 2 tsp granulated sugar
  • 8 oz water
  • 2 tsp white vinegar


Assemble sauce ingredients and put aside.

Heat a large sauté pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots, sauté until the color of carrots brightens. Add shrimp and stir fry until about halfway cooked. Add water chestnuts, snow peas and garlic. Sauté briefly. Add scallions. Add chili paste, ground white pepper, ground bean sauce, when you smell the "nuttiness" of the ground bean sauce, reduce heat and add sherry. Introduce sauce mixture, let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds). Servewith steamed rice on platter or in large bowl, garnish with cilantro.

Makes 2

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