Friday, December 15, 2017

Crispy Honey Shrimp (PF Chang's Copy Cat Recipe!)

OOH boy, oh boy do I have a fun weekend meal for you to cook up!

This recipe was born out of desperation. A craving, really, that couldn't be resolved easily. I NEEDED Crispy Honey Shrimp from PF Chang's and yet I found myself with no motivation to actually drive however many miles it would have taken to get to my closest restaurant. Whenever that happens, the most logical thing to do is take to the internet to find the recipe and make it myself. That's exactly what I did.

This Crispy Honey Shrimp is the perfect alternative to my usual PF Chang's meal! It is just as irresistibly crunchy, sweet, sour and gooey. Served over white rice and topped with scallions, and you'll be none the wiser that this ISN'T take out but rather some super tasty deliciousness from your own kitchen.

The recipe that follows isn't inherently hard by any means; I truly believe that anyone could whip it up. However, there are a few steps involved, and the main process (that is, frying the shrimp to airy, crispy perfection) can be a little intimidating. To be honest, I still get a little scared when I am dealing with a big pot of hot oil! The best way to combat these fears is to be sure you have a candy thermometer (to monitor oil temperature...keep it at the right temperature=no fire!), use a heavy pot with high sides (like a 6 quart dutch oven), and use your back burner (to protect kids and pets and yourself from any spills or splatters!).

Once the shrimp is cooked and crispy, the real winner of this recipe is that thick and gooey honey sauce. This is what makes this recipe crave-able. Warm, crispy shrimp get a quick toss in that sweet, tangy sauce and poured over a hot bed of white rice. Oh my. I mean just look at that shine!

Make your whole family extra happy...don't wait another minute...make this shrimp!!

Here's what you need for Crispy Honey Shrimp* (Print Recipe)

30-40 large shrimp, peeled and deveined, tails removed
1 tablespoon soy sauce
1 1/2 tablespoons corn starch
pinch of red pepper flakes
1 cup all purpose flour
1/2 cup corn starch
1/4 teaspoon baking soda
1 egg
1 cup ice water
1 quart vegetable oil, for frying
1/2 cup rice wine
1/3 cup honey
1/3 cup rice vinegar
1/4 cup soy sauce
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1/4 cup water
1/4 cup corn starch

Here's what you do

In the bottom of a medium bowl, combine the soy sauce and corn starch. Season with red pepper flakes, salt and pepper. Pat dry the shrimp with a couple of paper towels and toss in the marinade. Set aside while you prepare the batter.

In a large bowl, whisk together the flour, corn starch and baking soda. Create a well in the middle of the dry ingredients and add the egg. Beat slightly to break it up. Pour in the ice water and mix until smooth and no clumps of flour remain. Set marinade aside to rest while you prepare the oil for frying.

Set a dutch oven or large, heavy-bottomed pot over medium heat on the back burner. Add enough oil so there is at least about 2 inches in the pot. Affix a candy thermometer to the side of the pot, being sure the thermometer is not touching the bottom of the pot but is submerged in the oil. When the oil reaches 350 degrees, you are ready to begin frying. Line a baking sheet with a 2 layers of paper towels.

Remove the shrimp from the marinade and place into the batter. Toss to coat completely. Remove a few shrimps at a time and tap off excess batter. Slowly lower into the oil and fry for 2 to 3 minutes until golden brown, gently turning to cook evenly and prevent sticking. Use a spider spoon to remove the shrimp from the oil, allow excess oil to drip off then transfer to the baking sheet. Repeat with remaining shrimp.

While cooking the shrimp, prepare the sauce. In a small saucepan, whisk together the rice wine, honey, rice vinegar, soy sauce, garlic and ginger over medium-low heat. In a small bowl, mix together the water and corn starch to create a slurry. Add to the saucepan and bring to a low boil. Reduce heat to low and continue to cook, stirring occasionally until thickened.

To serve, add a few tablespoons of the warm sauce to a medium bowl and toss together with one serving of shrimp. Pour over a bed of hot white rice and sprinkle with chopped scallions. Repeat with remaining shrimp. Serve immediately!

*Recipe from Sweet and Savory Meals

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