Speaking of food, salt and pepper shrimp with 'dynamite sauce'

[berettafan]

Ate at a pf changs recently and while I generally despise chain food I really liked their dynamite shrimp sauce and the salt and pepper shrimp. the dynamite shrimp are also good but I generally prefer less breading.

A bit of reading and turns out you just wok fry shrimp that were dredged through rice flour with salt, pepper and possibly 5 spice to get a very lightly coated fried shrimp that is delicious. Key being very lightly coated.

For the oh so delicious sauce you take a couple tablespoons of mayo and mix in a bit of chili garlic puree till you have pinkish orange sauce.

**** simple, takes no time at all and is absolutely fantastic with just the right amount of heat. using the wok and doing 6-8 shrimp at a time makes for very little oil usage and quick cook times.

[john70t]

Yum. Thai chilli sos goes with everything. I still don't know how to deep fry though.

[berettafan]

I hear ya but the wok fry thing is not so much deep frying. i'll use maybe 4 or 5 tablespoons of oil. heats up quick and if you have to add another splash of oil after a batch of shrimp that heats up quick as well. shrimp are easy to do because the cook so quickly.

[MBAtarga]

Sounds like the shrimp item is the same thing as Bang Bang Shrimp at Bonefish. YUM!

[berettafan]

Yep our local Chinese place I think calls it bang bang shrimp as well. I really can't get over what a simple sauce it is. I'm not a mayo guy but man this stuff is good!

[VincentVega]

Wait until you try mayo and sriracha I've been playing with mayo, hot sauce and some lime/lemon on crabcakes. Tried it on salmon cakes last week and it was tasty.

[wdfifteen]

Thank you for this. The doctor put Mrs WD on a gluten-free diet and I am using it as an excuse for more variety in our food lifestyle.
Went to Amazon to buy a wok. All I've read about woks is that you use them at very high heat. I'm confused about why there are so many non-stick woks with teflon. That doesn't make sense. I did order a 14" hand hammered 15 ga. steel one. Last week I got a 40k plus btu outside propane cooking burner so I think I can get the wok hot enough!

[VincentVega]

teflon will off gas if you use it on your outdoor burner. Not good. They are more a frying pan and wok shaped than actually a wok. Steel and some oil, hot and fast.

[berettafan]

Originally Posted by VincentVega

teflon will off gas if you use it on your outdoor burner. Not good. They are more a frying pan and wok shaped than actually a wok. Steel and some oil, hot and fast.

Which burner did you get? I wouldn’t mind learning a bit more about woks.


Sent from my iPhone using Tapatalk

[wdfifteen]

Originally Posted by berettafan

Which burner did you get? I wouldn’t mind learning a bit more about woks.

This is the burner I got. I actually bought it for canning, but it looks like it would work with a wok. The "big" 20,000 btu burner on our cooktop takes about 20 minutes to bring a 3 gallon canner to a boil, and all that time it's pumping all that heat into the house. The outdoor canner is 50,000 btu and boils the water in no time - and outside.

https://www.amazon.com/gp/product/B00080MJ3I/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

[Tobra]

Roasted garlic and pepper makes a nice flavor for cream cheese or mayo. Wife prefers the Anaheim chili, but it is not as pretty as it is if you put something yellow or orange in it. You can make it pretty hot, depending on what you do with the peppers. Run it through a food processor, delish.

Wok focuses the heat nicely, great way to cook.

[bkreigsr]

Next time you go to Changs, try the Stir-Fried Eggplant:
'Chinese eggplant, sweet chili soy glaze, green onion, garlic'
Right up there in my top ten entrees ever.
Bill K

[berettafan]

Bought three cheap woks over the past couple weeks and the Town Food Service 14" Peking style is the best by far.

The burner is a thunder group irfs001 5b. works fine though I can't get pilot to stay lit.

the wok is a true round bottom and about 50 thousandths thick. another I tried from amazon was around half that and impossible to manage heat with.

I've been on a mission doing shrimp and chicken fried rice. egg, salt, pepper, light soy, regular soy, a touch of sesame at the end, some garlic, etc. getting better at frying the rice with less oil which really ups the quality of the dish. latest trick is to put a small amount of chili garlic puree on the shrimp after their first stint in the wok. not much...just a little! when they go back in with the rice you get a nice amount of flavor in the shrimp but the rice doesn't have heat in every bite.

much fun!

[berettafan]

[berettafan]

The stainless tools were about $20 on Amazon. Fun to use! The flat one gets the most use so far. Initial seasoning was frying cut up onion till nearly black.

[VincentVega]

Get that thing seasoned!

Good work. It opens up a lot of options. If it only teaches you 1 thing, there are many, but mise en place is key to good wok cooking. I eat a lot of chicken but it works with pork or whatever. Garlic, ginger, peppers... with some soy for an hour or so in the fridge then a min or 2 in the wok. It took me a few tries to get the cut right, think it depends on your wok size and how much heat you cook with.

[Rickysa]

but mise en place is key to good wok cooking

...and my wife wonders why I have all these 4 oz. bowls stacked up in the prep area

[VincentVega]

ha, no kidding. I have a ton of similar glass bowls, use them for everything

[berettafan]

hehe you should see my setup for that! those tiny bowls are the bomb. even my salt and pepper is in tiny little bowls such that I can just dump them in when the time comes. I stack everything on a medium sheet pan and carry it all out. bowls of shrimp, veggie, garlic, butter then there's my oils in smaller easy to fit on the tray bottles...

def do not have time to run in and grab something once the heat is going.

[berettafan]

not to mention clean bowls to put the egg and chicken or shrimp in after the first cook but before the rice goes in!