If you've never been to PF Changs in Dubai, then you haven't lived. There food, Omg don't even get me started. From there Crab Wontons to there Dynamite Shrimp, my god it's beautiful. I found a few copy cat recipes online & decided to create my very own. I used prawns tho, I couldn't get my hands on any fresh shrimp.
Can't actually believe how close I came to perfection first time round.
Actual quote from Nissi (Sister in Law) "I think I prefer your flavor to PF Changs" Mega Boosted right about now.
Let the cooking begin!
Can't actually believe how close I came to perfection first time round.
Actual quote from Nissi (Sister in Law) "I think I prefer your flavor to PF Changs" Mega Boosted right about now.
Let the cooking begin!
Ingredients for the prawns
Oil for frying
4 medium eggs
1 cup plain flour flour
1 cup cornstarch
Juice & zest 1 lemon
Juice & zest 1 lemon
Salt & black pepper
Garlic powder
Paprika
Paprika
Turmeric powder
Red chilly powder
Chilly flakes
Chilly flakes
750g medium prawns deveined and peeled
Baby gem lettuce leaves for serving
Spring onions sliced thinly
Lemon wedges for garnish
Ingredients for the Sauce
3 medium egg yolks
Salt & pepper to taste
2 tbsp Asian chilly garlic sauce
1 1/4 tbsp Asian sweet chilly sauce
3 tbsp lemon juice & zest Of a whole lemon
2 garlic cloves minced
2 garlic cloves minced
Olive oil
Method for the prawns
First of all prepare the prawns, peel them and devein them. Heat a deep sauce pan with frying oil and set aside. You need to marinate the prawns, in a bowl add the prawns, 1 tbsp black pepper, 1 tbsp salt, 1/4 tsp turmeric powder, 1 tbsp red chilly powder, 1 tbsp garlic powder, 1 tsp chilly flakes, juice and zest of 1 medium lemon. Combine everything together and set aside.
In another shallow bowl whisk the 4 eggs. In another separate shallow bowl mix the flour, cornstarch, 1 tbsp salt, black pepper and garlic powder, 2 tbsp paprika, 1 tsp chilly powder and mix using a fork making sure everything is combined.
Take a few prawns at a time and dip them in the flour making sure you coat them properly, shake of the excess flour then dip them into the egg making sure you soak them properly, again drop them into the flour mixture, this will help form a nice thick crust which will crunch up when deep frying.
Once you have coated all the prawns, deep fry them in batches until nice and golden brown, this should take about 2-3 minutes. Place on a paper towel to soak up excess oil then set aside to coat later with the chilly sauce.
In another shallow bowl whisk the 4 eggs. In another separate shallow bowl mix the flour, cornstarch, 1 tbsp salt, black pepper and garlic powder, 2 tbsp paprika, 1 tsp chilly powder and mix using a fork making sure everything is combined.
Take a few prawns at a time and dip them in the flour making sure you coat them properly, shake of the excess flour then dip them into the egg making sure you soak them properly, again drop them into the flour mixture, this will help form a nice thick crust which will crunch up when deep frying.
Once you have coated all the prawns, deep fry them in batches until nice and golden brown, this should take about 2-3 minutes. Place on a paper towel to soak up excess oil then set aside to coat later with the chilly sauce.
Method for the sauce
In a bowl add the 3 egg yolks, lemon juice, zest and the 2 garlic cloves peeled and minced. Whisk it all up using an electric whisk as its easy and a lot faster than using a hand whisk.
Once combined, very slowly add the olive oil, you will need about one cup maybe more. Make sure to do this very slowly, you don't want it to split. Once it thickens, the base of your mayonnaise is ready. Add to that 2 tbsp Asian chilly garlic sauce, 1 1/4 tbsp Asian sweet chilly sauce, salt and pepper to taste. Adjust seasoning if necessary. Your sauce is ready, it should be chilly with some sweetness but not too sweet. Make sure you can taste the garlic.
Once combined, very slowly add the olive oil, you will need about one cup maybe more. Make sure to do this very slowly, you don't want it to split. Once it thickens, the base of your mayonnaise is ready. Add to that 2 tbsp Asian chilly garlic sauce, 1 1/4 tbsp Asian sweet chilly sauce, salt and pepper to taste. Adjust seasoning if necessary. Your sauce is ready, it should be chilly with some sweetness but not too sweet. Make sure you can taste the garlic.
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Finally toss the prawns with the sauce you made. Transfer all the prawns to a large serving bowl, arrange baby gem lettuce leaves around the prawns and garnish with thinly sliced spring onions. Serve with lemon wedges for those who want an extra quick and devour straight away.
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Bon Apetit!
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