Hello! Hi everyone, Wesley here. Today we’re diving back into our series dedicated to classic Americanized Chinese cuisine with a look at the Firecracker Tempura Shrimp, from PF Chang’s. For those new to the channel, in this series, we have been deconstructing classic dishes from Americanized Chinese cuisine (including a growing list of dishes from the PF Chang’s menu now), then seeing what they might look like when reconstructed through the lens of more traditional wok cooking. For those not familiar, the P.F. Chang’s firecracker tempura shrimp comes from the PF Chang’s home menu, and is readily found in the frozen foods isle of most big box grocery stores. This of course is very beneficial to us, because it means it also has, you guessed it, a readily available ingredients list as well, which will be particularly useful in our efforts to reconstruct the dish’s Siracha red chili sauce.
To go along with this, I thought it might be fun to assemble our own interpretation of a firecracker shrimp using a sichuan peppercorn dry seasoning inspired by a Taiwanese popcorn chicken to create a legitimately spicy and…firecracker-y shrimp. Hope you try it. [**Follow the full video on youtube**](https://youtu.be/SqUZIGCdTWs) for the whole story too!
**Woo Can Cook** is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
**Homebase** (Recipes, Livestream Schedule, Music and more): [Woo Can Cook](https://WooCanCook.com)
**INGREDIENTS** – 1 dozen shrimp, deveined and peeled – 4 cloves garlic – 1 inch (about 1 tbsp) fine minced ginger – 1/2 cup corn starch – 1/2 tsp baking powder – 64oz fryer oil – kosher salt
**INGREDIENTS (dry seasoning)** – 1/2 tsp Chinese five spice – 1/2 tsp white pepper – 1 tbsp sichuan peppercorn – 12 Tian Jin peppers
**PREP** – CRUSH and mince the garlic, set aside – FINE MINCE the ginger, set aside – COMBINE the garlic, ginger, corn starch and baking powder, then add the shrimp and toss to combine
**ON THE STOVE** – HEAT the fryer to 350F, then fry the shrimp for 2-3minutes until golden brown – HEAT a skillet over low heat, then add the Sichuan peppercorn and Tian Jin peppers and dry toast for 2 minutes until fragrant – ADD the peppercorn to a mortar and pestle and crush until a fine powder, then pass through a fine mesh sieve – SEASON the shrimp with Chinese five spice, white pepper, Sichuan peppercorn, and kosher salt
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Hello! Hi everyone, Wesley here. Today we’re diving back into our series dedicated to classic Americanized Chinese cuisine with a look at the Firecracker Tempura Shrimp, from PF Chang’s. For those new to the channel, in this series, we have been deconstructing classic dishes from Americanized Chinese cuisine (including a growing list of dishes from the PF Chang’s menu now), then seeing what they might look like when reconstructed through the lens of more traditional wok cooking. For those not familiar, the P.F. Chang’s firecracker tempura shrimp comes from the PF Chang’s home menu, and is readily found in the frozen foods isle of most big box grocery stores. This of course is very beneficial to us, because it means it also has, you guessed it, a readily available ingredients list as well, which will be particularly useful in our efforts to reconstruct the dish’s Siracha red chili sauce.
To go along with this, I thought it might be fun to assemble our own interpretation of a firecracker shrimp using a sichuan peppercorn dry seasoning inspired by a Taiwanese popcorn chicken to create a legitimately spicy and…firecracker-y shrimp. Hope you try it. [**Follow the full video on youtube**](https://youtu.be/SqUZIGCdTWs) for the whole story too!
**Woo Can Cook** is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
**Homebase** (Recipes, Livestream Schedule, Music and more): [Woo Can Cook](https://WooCanCook.com)
**Recipes**: [Woo Can Cook (Youtube)](https://youtube.com/woocancook?sub_confirmation=1)
**Music**: [Woo Cooks Beats (Lofi Beats to Cook to)](https://www.youtube.com/watch?v=kcAGI6NAZV4&list=PL72dM3fKnbHupDC0cIOHxaHBvjZLY3TdT&index=9)
**Woo Can Cook Fried Rice Pop Up (Every Thurs-Sun @ Wondrous Brewing!)**: https://WooCanCook.com/eats
**TikTok** (short recipes and Woo Cooks Beats): [Woo Can Cook](https://www.tiktok.com/@woocancook)
**Instagram** (pop-up schedule, music, and random Taki cameos): [@woocancook](https://instagram.com/WooCanCook)
**RECIPE**
https://woocancook.com/firecracker-popcorn-shrimp
**INGREDIENTS**
– 1 dozen shrimp, deveined and peeled
– 4 cloves garlic
– 1 inch (about 1 tbsp) fine minced ginger
– 1/2 cup corn starch
– 1/2 tsp baking powder
– 64oz fryer oil
– kosher salt
**INGREDIENTS (dry seasoning)**
– 1/2 tsp Chinese five spice
– 1/2 tsp white pepper
– 1 tbsp sichuan peppercorn
– 12 Tian Jin peppers
**PREP**
– CRUSH and mince the garlic, set aside
– FINE MINCE the ginger, set aside
– COMBINE the garlic, ginger, corn starch and baking powder, then add the shrimp and toss to combine
**ON THE STOVE**
– HEAT the fryer to 350F, then fry the shrimp for 2-3minutes until golden brown
– HEAT a skillet over low heat, then add the Sichuan peppercorn and Tian Jin peppers and dry toast for 2 minutes until fragrant
– ADD the peppercorn to a mortar and pestle and crush until a fine powder, then pass through a fine mesh sieve
– SEASON the shrimp with Chinese five spice, white pepper, Sichuan peppercorn, and kosher salt