Firecracker Popcorn Shrimp

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.