P.F. Chang's-Style Dynamite Shrimp
If you like the crispy, creamy, and spicy Dynamite Shrimp from P.F. Chang's, this is my version of it. The key is the alkaline brine for tender shrimp, a light and crispy tempura-style batter, and the signature spicy aioli that coats each piece.
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.
Notes
Keep batter cold until use. Do not overcrowd pan when frying. Serve immediately while crispy.