P. F. Chang's China Bistro Lemon Pepper Shrimp

[Mama Mangia]

P. F. Chang's China Bistro Lemon Pepper Shrimp


1 lb medium raw shrimp (31/40 count), shelled and deveined
½ cup cornstarch
1 cup vegetable oil
4 thin lemon slices, each cut into quarters

sauce:

1 tbsp vegetable oil
2 tbsp chopped garlic
½ tspn minced ginger
1/3 cup soy sauce
¾ cup water
2 tspn cornstarch
¼ cup dark brown sugar
2 tspn lemon juice
2 tspn coarse grind black pepper

garnish:

1 tspn vegetable oil
2 large green onions
1 cup bean sprouts

Make sauce by heating 1 tbsp oil in a wok or large saucepan over medium heat. Sauté garlic and ginger in the hot oil for about 15 seconds being careful not to burn the garlic. Add the soy sauce, then dissolve cornstarch in the water and add the mixture to the pan. Add brown sugar, lemon juice and black pepper and bring mixture to a boil. Simmer for two minutes then remove it from the heat.

Coat all the shrimp generously with cornstarch. Let the shrimp sit for about five minutes so that the cornstarch will adhere better.

Heat a cup of oil in a wok or large skillet over medium heat. Add the shrimp to the pan and sauté for 3 to 4 minutes or until the shrimp starts to turn light brown. Strain the shrimp out of the oil with a slotted spoon or spider and dump oil. Replace shrimp back in the wok along with the lemon slices, sauté for a minute, then add the sauce to the pan. Toss everything around to coat the shrimp thoroughly. Cook for another minute or so until the sauce thickens on the shrimp.

As the shrimp cooks, heat up 1 teaspoon of oil in a separate medium saucepan. Cut the green part of the green onions into 3-inch lengths. Add those green onion slices and bean sprouts to hot oil along with a dash of salt and pepper. Sauté for a couple minutes until green onions begin to soften.

Build the dish by pouring the green onions and sprouts onto a serving plate. Dump the shrimp over the veggies and serve