P.F. Chang's China Bistro Lemon Pepper Shrimp
- 1 dozen shrimp, peeled and cleaned
- Cornstarch or potato starch
- Canola oil for frying
- Half a lemon, cut into thin slices
- Assorted vegetables cut into thin strips
Black Pepper Sauce Ingredients:
- 1 oz table black pepper
- 1 oz garlic
- 4 oz tomato ketchup
- 8 oz soy sauce
- 1 1/2 cups chicken stock
- 3 oz granulated 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 Tbsp 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.Makes 4 Source:
Submitted by: Recipe Group Member
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