Dynamite Shrimps

I love shrimps from as long as I can remember which makes it the only thing I love the most after family.

Months ago ER QUEEN from twitter told me to make PF Chang style Dynamite Shrimps and share the recipe but I had never taste it so I was a bit hesitant.

In my short visit to US I never had the chance to visit PF Chang so I decided to attempt this myself.

True to it's name. Dynamite Shrimps is a burst of different flavors and is definitely a must have or make.

Ingredients For Fried Shrimps:

500 grams large shrimps peeled and devained

1/2 cup all purpose flour

2 eggs

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon red pepper

4 tablespoon bread crumbs

Ingredients For Sauce:

7 tablespoons mayonnaise

5 tablespoons ketchup

3 tablespoons sweet chili sauce

4 tablespoons sriracha sauce (if not available then any other hot sauce)

4 tablespoons soy sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper

First of all I needed to get rid of that shrimp tail so I did that.

Now we mix the all purpose flour with salt, black pepper, red pepper and bread crumbs.

Next we break the two eggs and whisk them and prepare the breading station by placing the egg batter and flour mixture side by side.

Dip the shrimp in the egg batter and then coat it with the flour. Repeat this process once more to complete the shrimp coating.

Now we move towards frying it.

So we will warm up some oil in a non stick pan on medium low heat.

Fry the shrimps in it till golden brown from both sides around 3-4  minutes.

Take the shrimps out separately.

They look so nice and chunky or they don't?

Now we prepare the sauce.

In a bowl add mayonnaise, salt, black pepper, red pepper, ketchup, sweet chili sauce, soy sauce and sriracha sauce. Whisk it till everything in the bowl is properly mixed.

This is your dynamite sauce.

Now you just take out a nice cocktail glass.

Dip the shrimp in the dynamite sauce and add it to the glass.

Top it off with finely chopped green onions and Dynamite Shrimp is ready to serve.

Ladies and gentlemen, I can't say something new every time but prepare your eyes for Dynamite Shrimps.

Szechuan Shrimps

There is a little authentic Chinese restaurant in Bank Square Market Model Town Lahore. The cook and owner there is Chinese.

It's a bit expensive for a small restaurant but the food there is the best Chinese I've had so far. Even better than Yum and X2. Word

My all time favorite two dishes over there were the Thai Fried Rice and Szechuan Shrimps.

I wanted to make the Szechuan Shrimps when I was in Pakistan but I couldn't for some reason. I made them yesterday.

So today I'll tell you all how to make Szechuan Shrimps. It's very easy and takes only 15 minutes.

Ingredients:

Shrimps 500 grams (pealed and de-vained)

4 spring onions diced

2 tablespoon minced ginger

2 tablespoon minced garlic

1 tablespoon ketchup

1 tablespoon chili sauce


1 tablespoon chili garlic sauce

1 tablespoon brown sugar

1 tablespoon rice vinegar

1/2 teaspoon salt

1/2 teaspoon Red chili flakes

1 tablespoon soy sauce

   

Add ketchup, chili garlic sauce, chili sauce, salt, vinegar, chili flakes, sugar and soy sauce. Mix everything and keep it aside.

Add 2 tablespoon of oil in a preheated wok. Spread it briefly on the sides.

Now add the minced ginger and garlic and cook for hardly a minute.  If you see your ginger and garlic burning add water instantly to save it. Around 1/3 cup of water would do.

Now add the spring onions and cook for two minutes. 

   

Add the shrimps now and cook them until the shrimps get pink from the outside.

Stir the sauce and add it in the wok. Cook it till your desired thickness. If you want more sauce you can add 1 tablespoon of ketchup, chili sauce and water.

   

Szechuan Shrimps are all ready to serve now. You can eat them with steamed/fried rice or noodles.

Szechuan Shrimps ladies and gentlemen. This is a tribute to that Chinese chef in Pakistan. I miss his food and the fact that he could understand/speak Urdu as good as me.

'Ca Chien Sot CA' - ' Fried Fish in Tomato Sauce'

'Ca Chien Sot Ca' let me say it again for you 'Ca Chien Sot Ca' I don't even know WTH is that but according to google this means 'Fried Fish in Tomato' which is also the name of my experiment today.

Time to teach ya'll how this Chinese beauty is made.


You need 1 kilogram boneless fish and cut it cube like

2 medium finely chopped onions

3 tomatoes finely chopped 

1/2 cup tomato sauce

2 teaspoon ginger garlic paste

1 teaspoon salt for gravy 1 teaspoon for marinade

1.5 teaspoon black pepper for gravy 1 teaspoon for marinade

2 tablespoon cornflour

2 tablespoon soy sauce

1 tablespoon chili sauce

2 teaspoon vinegar

1 egg

1 cup water

1 tablespoon chopped coriander

 

Add 1 egg, 2 tablespoon cornflour,  1 teaspoon salt & 1 teaspoon back pepper to the fish and marinate for 15-20 minutes. Mix it gently with hands and not any utensil. It is okay to get your hands dirty at times if you know what I mean.

 

Blend the tomatoes, tomato sauce, soy, chili sauce, ginger garlic paste, vinegar, salt& pepper into a paste and set aside. BLEND BLEND

 

Put 1 cup oil in a pan to deep fry fish until crispy. CRISP CRISP. Beautiful, ain't it? 

  

Keep fish aside. Now add 4 tablespoon oil in a pan and sauté onions until transparent. 

Add paste & cook for 15 minutes. Add fish and cook for another 20 minutes on medium heat. If you think the gravy is burning then you can add 1/2 a cup water to let it cook for the mentioned time.

 

After 20 minutes it will be ready. If you want to spice it up you can add diced green chilies.

 

After great work & great decorative efforts (LOL JOKING) I give you 'Ca Chien Sot Ca' which apparently means 'Fried Fish in Tomato Sauce'.

This plate has been decorated specially for me maa. She is eating it right now and not giving a damn about the rest of the world. Mom ate the full late that's how I know it was tasty. TRY THIS AND GIMME FEED BACK.

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