Best 2 Pf Changs Dynamite Sauce Recipes

If you're a fan of the irresistibly spicy and creamy dynamite sauce served at P.F. Chang's, you'll be thrilled to know that you can easily replicate this iconic sauce in your own kitchen. With just a few pantry staples and a handful of fresh ingredients, you can whip up a dynamite sauce that will tantalize your taste buds and elevate any dish to new heights of flavor. Get ready to embark on a culinary journey as we unveil the secrets behind this beloved sauce, providing you with a step-by-step guide and helpful tips to ensure that your homemade dynamite sauce turns out just as mouthwatering as the original.

Here are our top 2 tried and tested recipes!

PF CHANG'S DYNAMITE BANG BANG SHRIMP RECIPE

PF Chang's Dynamite Bang Bang Shrimp Recipe image

Crispy, Crunchy and delicious Bang Bang shrimp inspired by PF Chang's Chinese restaurant! This easy video recipe is so mouth-wateringly good! The combination of juicy shrimp coated in a sweet and spicy dynamite Bang Bang sauce is so moreish!

Provided by Catherine

Categories Dinner

Time 20m

Number Of Ingredients 14

Ingredients

Shrimp or King Prawns - 350g / 1 pound
Cornflour - 2 tablespoons
Plain Flour / All purpose flour - 200g / 1 ½ Cups
Garlic Powder 2 x teaspoonsSalt - 1 1/2 teaspoons
White Pepper - 1 teaspoon
Fish sauce - 2 x tablespoon
Egg - 1 x egg whisked
Vegetable oil for frying
Mayonnaise x 220g / 1 x cup
Siracha - 100g / ½ Cup
Sweet chilli sauce - 100g / ½ Cups
Honey - 2 x tablespoons
Finley chopped chives or green onions /spring onions
Green leafy salad leaves - 2x handfuls - rocket, arugula, spinach, baby leaf etc.

Steps:

To make the bang bang sauce add siracha sauce, mayonnaise, honey and sweet chilli sauce sauce to a medium size bowl. Stir with a whisk until the bang bang sauce is combined with all the ingredients
Preheat a cast iron skillet or large frying pan to a medium heat.
In a separate bowl with the raw shrimp, pour in the whisked egg and fish sauce. Lightly flour a large plate or oven tray. In a small bowl add flour, cornflour, salt, white pepper, garlic powder to a small bowl and mix.
To batter the shrimp using a tong dip the egg washed shrimp into the seasoned flour until fully coated in the flour dredge, then place onto the floured surface. Repeat until all the shrimp pieces are battered.
Add a thin layer of oil to your skillet/pan, carefully place the shrimp inside, cook in batches for 2-3 minutes. Flip the shrimp over halfway through cooking so both sides are crispy. Once cooked place the shrimp on kitchen paper towels to drain off the excess oil, then transfer the into a large clean bowl.
Pour in the bang bang sauce into the bowl of cooked shrimp, add as little or as much sauce as you like depending on your preference. The left-over sauce can be used as a dipping sauce or kept refrigerated for another dish.
Serve the shrimp on a bed of leafy green salad leaves and garnish with some chopped chives.

Nutrition Facts : ServingSize 2 x small appetizer size platefuls, Calories 391 calories, Sugar 14 g, Sodium 2662.1 mg, Fat 8.8 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 35.5 g, Fiber 1.6 g, Protein 42.4 g, Cholesterol 377.6 mg

P F CHANG'S DYNAMITE SHRIMP

P F Chang's Dynamite Shrimp image

Make and share this P F Chang's Dynamite Shrimp recipe from Food.com.

Provided by Member 610488

Categories Cantonese

Time 35m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
8 ounces shrimp (buy the #36-40 sized ones)
7 baby carrots, halved lengthwise
1/2 cup water chestnut, sliced
24 snow peas
1 large scallion, white part 1/4-inch minced
1 large garlic clove, minced
2 tablespoons sherry wine
1 1/2 tablespoons sambal chili paste
1/4 teaspoon white pepper
2 teaspoons ground bean sauce
cilantro, chopped (garnish)
1 teaspoon cornstarch blended with 1 ounce water
2 tablespoons soy sauce
2 teaspoons sugar
2 ounces water
2 teaspoons white vinegar

Steps:

Assemble sauce ingredients and put aside.
Heat a large saute pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots; saute until the color of carrots brightens. Add shrimp and stir fry until about half way cooked (1 minute). Add water chestnuts, snow peas and garlic. Saute briefly.
Add scallions. Add chili paste, ground white pepper, and ground bean sauce. When you smell the "nuttiness" of the ground bean sauce, reduce heat and add sherry.
Pour in the sauce mixture and let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds).
Serve along with steamed rice and garnish with cilantro.

Nutrition Facts : Calories 357.3, Fat 15, SaturatedFat 1.9, Cholesterol 142.9, Sodium 1687.8, Carbohydrate 23.4, Fiber 3.6, Sugar 10.2, Protein 19.6

Tips:

Use fresh ingredients: The fresher the ingredients, the better the sauce will taste. If possible, use ripe tomatoes, fresh garlic, and ginger.
Don't overcook the garlic and ginger: Overcooked garlic and ginger can be bitter. Cook them just until they are fragrant and softened, about 1 minute.
Use a good quality soy sauce: The soy sauce is a key ingredient in this sauce, so it's important to use a good quality one. Look for a soy sauce that is naturally brewed and has a rich, salty flavor.
Add the cornstarch slurry slowly: The cornstarch slurry is what thickens the sauce. Add it slowly, whisking constantly, until the sauce reaches the desired consistency.
Serve immediately: This sauce is best served immediately after it is made. It can be stored in the refrigerator for up to 3 days, but it will lose some of its flavor.

Conclusion:

This dynamite sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is perfect for chicken, shrimp, or vegetables. It can also be used as a dipping sauce or a marinade. With its sweet, spicy, and tangy flavor, this sauce is sure to be a hit with everyone who tries it.