Ingredients
For the Dynamite Sauce
- 1 cup mayonnaise
- 1/4 teaspoon celery salt
- 1/4 teaspoon table salt
- 1 pinch turmeric powder
- 1 teaspoon chipotle powder
- 1 tablespoon plus 1 teaspoon low-sodium soy sauce
- 1 tablespoon plus 1.5 teaspoons unseasoned rice vinegar
- 1/4 cup sriracha
- 2 teaspoons scallion greens, finely sliced
- 1 teaspoon fresh garlic, minced
- 2 teaspoons honey
For the Shrimp & Batter
- 1 lb large shrimp, peeled and deveined
- 2 cups water
- 1 teaspoon baking soda
- 1/4 cup plus 2 tablespoons low-sodium soy sauce
- 1 cup plus 2 tablespoons all-purpose flour
- 3/4 cup plus 2.5 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup ice-cold water
- 1 large egg
- 2 tablespoons neutral oil
- 1 cup potato starch, for dredging
For Serving
- 2 cups shredded cabbage mix (green, red, and carrot)
- Fried rice sticks (optional)
- Sliced green onions
First, Prep the Sauce, Brine, and Batter
This dish has a few components, so it’s best to prep them all before you start frying.
In a medium bowl, whisk together all the Dynamite Sauce ingredients, from the mayonnaise to the honey. For the best flavor, cover and refrigerate for at least an hour to let the flavors meld.
Next, make the alkaline brine. In a separate bowl, whisk together the 2 cups of water, 1 teaspoon of baking soda, and the soy sauce until the baking soda is dissolved. Add the shrimp and let them brine in the refrigerator for 30-60 minutes. After brining, drain the shrimp and pat them completely dry with paper towels.
For the fry batter, whisk together the flour, cornstarch, baking soda, and baking powder in a large bowl. Add the ice-cold water, egg, and neutral oil, and whisk until just combined. A few small lumps are okay; do not overmix. Keep the batter cold until you’re ready to use it.
Next, Double-Fry the Shrimp
In a large, heavy-bottomed pot, heat about 3-4 inches of neutral oil to 350F.
Place the potato starch in a shallow dish. Toss the dried, brined shrimp in the potato starch until they are completely covered, then shake off the excess.
Dip each starch-dusted shrimp into the cold fry batter, allowing any excess to drip off. Carefully lower the battered shrimp into the hot oil, working in batches to avoid overcrowding the pan. Fry for ~2-3 minutes, until the batter is a light golden brown and the shrimp is cooked through. Remove to a wire rack.
For the crispiest possible shrimp, do a second fry. Increase the oil temperature to 375F. Fry the shrimp again in batches for ~1-2 minutes, until the batter is a deep golden brown and extra crispy. Return the shrimp to the wire rack to drain.
Finally, Assemble and Serve
In a large bowl, toss the hot, crispy shrimp with enough Dynamite Sauce to coat them generously.
Place a small bed of the shredded cabbage mix on a serving plate. Arrange the sauced shrimp on top. Garnish with fried rice sticks and sliced green onions, and serve immediately.
P.F. Chang’s-Style Dynamite Shrimp
Ingredients
For the Dynamite Sauce
- 1 cup mayonnaise
- 1/4 teaspoon celery salt
- 1/4 teaspoon table salt
- 1 pinch turmeric powder
- 1 teaspoon chipotle powder
- 1 tablespoon plus 1 teaspoon low-sodium soy sauce
- 1 tablespoon plus 1.5 teaspoons unseasoned rice vinegar
- 1/4 cup sriracha
- 2 teaspoons scallion greens finely sliced
- 1 teaspoon fresh garlic minced
- 2 teaspoons honey
For the Shrimp & Batter
- 1 lb large shrimp peeled and deveined
- 2 cups water
- 1 teaspoon baking soda
- 1/4 cup plus 2 tablespoons low-sodium soy sauce
- 1 cup plus 2 tablespoons all-purpose flour
- 3/4 cup plus 2.5 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup ice-cold water
- 1 large egg
- 2 tablespoons neutral oil
- 1 cup potato starch for dredging
For Serving
- 2 cups shredded cabbage mix green, red, and carrot
- Fried rice sticks optional
- Sliced green onions
Instructions
- Whisk together Dynamite Sauce ingredients in medium bowl. Refrigerate 1 hour.
- Mix water, baking soda, and soy sauce for brine. Add shrimp and refrigerate 30-60 minutes.
- Drain shrimp and pat completely dry.
- Whisk flour, cornstarch, baking soda, and baking powder. Add ice water, egg, and oil. Mix until just combined.
- Heat oil to 350F in large pot.
- Coat shrimp in potato starch, shake off excess.
- Dip in batter and fry in batches 2-3 minutes until light golden.
- Increase oil to 375F and fry again 1-2 minutes until deep golden.
- Toss hot shrimp with Dynamite Sauce.
- Serve over shredded cabbage, garnish with green onions.
