Copycat PF Chang’s Dynamite Shrimp

If using prawn meat, rinse well. If using shell-on prawns, remove the shells, devein and rinse.

To the prawns, add lemon juice, salt, garlic powder, ginger powder, and cayenne pepper.

Mix well and set aside to marinate for 10 minutes.

To a small bowl, crack in the eggs and whisk together.

To a large bowl, add flour, cornflour, baking powder, salt, and pepper.

Add in the beaten eggs.

Pour in the ice cold water. Ice-cold water is added purely for texture, it’s the secret behind that light, shatter-crisp coating you get in restaurant-style fried shrimp. That sudden temperature contrast makes the coating puff slightly and set faster, giving you a lighter, crunchier crust instead of a dense one.

Mix together until you have a thick but pourable batter that coats the prawns well.

Pour enough oil into a pan for deep frying and heat the oil to 170–180°C (medium-high). The oil should be hot but not smoking.

Add the marinated prawns to the batter.

Mix the prawns into the batter so that the prawns are well coated.

Grab a prawn at a time and shake off excess batter.

Carefully place prawns into the hot oil.

Fry them in batches for 2–3 minutes until light golden and crispy. Turn halfway through so they crisp all around.

Once fried, drain them on paper towels.

Now we are going to prepare the sauce. To another bowl add mayonnaise, siracha, honey, rice vinegar or lemon juice (I used rice vinegar), cayenne pepper, salt and any other hot sauce you have on hand (optional).

This is the hot sauce that I used, it’s the Quality Pickles Extra Hot Peri Peri sauce. Be careful if using this as it is extremely spicy, hence I added just a dash.

Mix the sauce ingredients together until smooth and glossy. Adjust to your preference.

Gently toss the fried prawns in the sauce just before serving so they stay crispy.

This Copycat PF Chang’s Dynamite Shrimp is ready to serve. To keep it authentic, I used some Chinese cabbage. Alternatively use normal cabbage or lettuce.

I laid out some cabbage leaves at the base of margarita glasses. Be sure to rinse and wipe them dry.

I then added my sauced up prawns over the leaves and garnished with sliced spring onions.

Finally, I sprinkled over some white and black sesame seeds for that extra pop of colour.

Dynamite shrimp is best enjoyed fresh while the coating is crisp and light. If you do have leftovers, store the fried prawns and sauce separately in airtight containers in the refrigerator for up to 2 days.

To reheat, place the prawns in an air fryer or oven at 180°C for 5=7 minutes until hot and crispy again. Avoid microwaving, as it softens the coating. Warm the sauce gently and toss just before serving.

Thank you for celebrating 10 years of EatMeeRecipes with me – one updated classic at a time.