Best 4 P F Changs Singapore Black Pepper Shrimp Recipes

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Indulge in the tantalizing flavors of P.F. Chang's Singapore Black Pepper Shrimp, a dish that combines the bold and spicy notes of black pepper with the savory richness of shrimp. This culinary journey takes you to the heart of Asian cuisine, where the heat of the pepper dances harmoniously with the succulent shrimp, creating a delectable symphony of taste. Get ready to tantalize your taste buds as we embark on the quest for the best recipe to recreate this iconic dish, exploring the perfect balance of flavors and techniques to bring the magic of P.F. Chang's into your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

COPYCAT P.F. CHANG'S SINGAPORE STREET NOODLES



Copycat P.F. Chang's Singapore Street Noodles image

A delicious noodle dish with chicken and shrimp and the trademark curry flavor. You can get the fried shallots you need in this recipe in little jars at the Asian markets. They sell fried garlic as well.

Provided by PalatablePastime

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

16 ounces rice noodles, uncooked
4 tablespoons oil
8 ounces shrimp, peeled and deveined
8 ounces boneless skinless chicken breasts, sliced
1 tablespoon minced garlic
1 cup cabbage, sliced thin
1/2 cup carrot, julienned
2 medium tomatoes, cut into chunks
1 bunch scallion, cut into 2 inch lengths (green parts only)
1/4 bunch cilantro, chopped
1 teaspoon dark sesame oil
1/3 cup fried shallot (commercially prepared) (optional)
1 lime, cut into fourths
1 tablespoon vinegar
2 tablespoons Madras curry powder
1 pinch turmeric
2 tablespoons light soy sauce
1/2 cup vegetarian oyster sauce
2 tablespoons sriracha sauce
2 tablespoons ketchup

Steps:

  • Boil rice stick noodles for 2 minutes or until just soft.
  • Rinse under hot water and drain.
  • Toss noodles with 2 tbsp oil and keep warm.
  • To prepare sauce, mix vinegar with curry powder and turmeric until blended.
  • Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well.
  • Set sauce aside until needed.
  • Stir-fry shrimp and chicken with remaining 2 tbsp of oil until until cooked through.
  • Add garlic, cabbage, tomatoes and carrots and cook for one minute more.
  • Stir in sauce mixture until everything is evenly coated.
  • Cook for 1-2 minutes more or until dish is heated through.
  • Toss noodles with chopped scallions, cilantro and sesame oil.
  • Garnish with fried shallots, if desired.

Nutrition Facts : Calories 716.5, Fat 18.2, SaturatedFat 2.6, Cholesterol 107.7, Sodium 1207.1, Carbohydrate 109.9, Fiber 6.3, Sugar 6.2, Protein 27.2

P F CHANG'S SINGAPORE BLACK PEPPER SHRIMP



P F Chang's Singapore Black Pepper Shrimp image

Make and share this P F Chang's Singapore Black Pepper Shrimp recipe from Food.com.

Provided by Member 610488

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

8 large shrimp
2 stalks spring onions
1 tablespoon garlic, minced
1/2 tablespoon black peppercorns
1/2 teaspoon light soy sauce
1/4 teaspoon dark soy sauce
2 1/2 tablespoons water
1/2 teaspoon brown sugar
1 tablespoon butter

Steps:

  • Remove the head and shell of each shrimp, leaving only the shell tail intact. Devein by cutting along the top middle part of the shrimp and remove the black veins.
  • Cut the spring onions in 1 inch lengths and separate thick bottom white stalks from the top green portion.
  • Pound the black peppercorns using mortar and pestle till coarse (not powdery).
  • Melt butter in heated wok or large skillet. Add garlic, crushed peppercorns and thick spring onion (white) stalks and stir fry until garlic is lightly browned.
  • Add water, light soy sauce, dark soy sauce and brown sugar. Add shrimp and the rest of the spring onions (green). Stir fry till shrimp are cooked (5-7 minutes).

Nutrition Facts : Calories 90.2, Fat 6.1, SaturatedFat 3.7, Cholesterol 45.5, Sodium 317.2, Carbohydrate 5.3, Fiber 1.1, Sugar 1.6, Protein 4.3

P.F. CHANG'S DYNAMITE SHRIMP RECIPE



P.F. Chang's Dynamite Shrimp Recipe image

Make our P.F. Chang's Dynamite Shrimp Recipe at home. With our Secret Restaurant Recipe your "Tempura-Battered, Tossed with a Sriracha Aioli" will taste just like P.F. Chang's.

Provided by Mark

Categories     Appetizer     Side Dish

Time 40m

Number Of Ingredients 12

1 1/4 pounds medium Shrimp (peeled, deveined and tails removed)
1 tablespoon Peanut or Vegetable Oil
1/4 teaspoon Salt
1/4 teaspoon freshly ground Black Pepper (to taste)
1 Egg
4 tablespoons Corn Starch
1/2 cup mayonnaise
3 tablespoons Sriracha Hot Sauce
2/3 teaspoon Sesame Oil
1 teaspoon Rice Vinegar (or more to taste)
Iceberg or other Lettuce (of choice, torn into leaves)
Scallions (sliced)

Steps:

  • In a small bowl, combine all sauce ingredients. Mix well. Set aside.
  • Heat oil in medium skillet or wok over medium heat.
  • In a medium bowl combine all batter ingredients. Mix well until smooth.
  • Toss prepared shrimp in batter. Turn to coat well.
  • Remove shrimp, 1 or 2 at a time, from batter, allowing excess to drip off, and add to hot skillet. Add as many shrimp as will fit comfortably in skillet. Do not crowd. Cook for 2 - 3 minutes on each side.
  • When done remove from oil and place on a paper towel-covered plate to drain. Keep warm.
  • Repeat with any remaining shrimp.
  • When all shrimp are cooked, place into a sealable container. Add about 1/2 of the prepared sauce. Seal and toss to coat. Add more sauce if desired.
  • Line 1 or more large martini glasses (or small plates or bowls, if you prefer) with 2 to 3 leaves lettuce each.
  • Spoon shrimp onto lettuce.
  • Sprinkle scallions onto shrimp.
  • Serve hot.

P. F. CHANG'S LEMON PEPPER SHRIMP RECIPE



P. F. Chang's Lemon Pepper Shrimp Recipe image

Provided by รก-174942

Number Of Ingredients 12

BLACK PEPPER SAUCE:
1 dozen shrimp peeled, cleaned
Cornstarch or potato starch as needed
Canola oil for frying
1/2 lemon cut thin slices
Assorted vegetables cut thin strips
1 ounce table black pepper
1 ounce garlic
4 ounces tomato ketchup
2 ounces soy sauce
1 1/2 cups chicken stock
3 ounces sugar

Steps:

  • Combine Black Pepper 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 1 tablespoon 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 Black Pepper Sauce to the shrimp as you like. Pour the shrimp, lemons and sauce over the vegetables. This recipe yields 4 servings.

Tips:

  • Use large shrimp for this recipe, as they will hold up better to the high heat and cooking time.
  • Make sure to devein the shrimp before cooking, as this will remove the sand vein that runs along the back of the shrimp and can be gritty and unpleasant to eat.
  • To get the best flavor, use fresh black peppercorns and grind them yourself just before using. This will release the pepper's full aroma and flavor.
  • Don't be afraid to adjust the amount of heat in this dish to your liking. If you like it spicy, add more black pepper or chili flakes. If you prefer a milder dish, reduce the amount of pepper and chili flakes.
  • Serve this dish with rice or noodles to soak up the delicious sauce.

Conclusion:

P.F. Chang's Singapore Black Pepper Shrimp is a delicious and easy-to-make dish that is perfect for a quick weeknight meal or a special occasion. The combination of sweet, savory, and spicy flavors is sure to please everyone at your table. So next time you're looking for a new shrimp recipe, give this one a try. You won't be disappointed!

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