Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.

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Big Bowl Crunchy Sichuan Sesame Shrimp



CRUNCHY SICHUAN SESAME SHRIMP
Big Bowl Restaurant Recipe

3/4 pound fresh shrimp, peeled and deveined

Batter:
2 teaspoons sesame oil
1 egg white, lightly beaten
1 tablespoon cornstarch
2 tablespoons flour
2 tablespoons Japanese bread crumbs
1 tablespoon sesame seeds

Sauce:
2 teaspoons red wine vinegar
1/4 teaspoon dark soy sauce
2 teaspoons light soy sauce
2 teaspoons sugar
2 tablespoons hoisin sauce
1 tablespoon bean sauce
2 teaspoons chili paste with garlic
peanut oil
1/2 cup bamboo shoots, julienne cut
1/4 cup red chili pepper, julienne cut
1 tablespoon minced fresh garlic
1/3 cup scallion whites, cut into 1 inch lengths
1/4 cup chicken stock
1 teaspoon cornstarch mixed with 2 teaspoons water
1/4 cup cilantro leaves
few drops sesame oil

Cut the shrimp in half lengthwise and mix with the sesame oil and egg white. Combine the rest of the batter ingredients and mix with the shrimp by hand, making sure they are well coated with the batter.

Combine the sauce ingredients.

Heat 4 to 6 cups of oil in a wok or skillet to 375 degrees. Cook the shrimp in two batches, each for 30 seconds and remove with a slotted spoon to drain on paper towels. Maintain the oil at 375 degrees while you make the sauce. (You will fry the shrimp again.)

Heat a small skillet or wok over high heat and add 3 tablespoons of oil. Add the bamboo shoots, chile pepper, ginger, and scallion whites. Cook, stirring for 20 seconds. Add the sauce mixture and, when it's boiling hot, add the stock.  When this boils, give the cornstarch and water a quick stir to recombine, and add it. When the sauce is hot and clear and has a slight glaze, remove the pan from the heat.

Reheat the frying oil if necessary to 375 degrees and add all the shrimp. Fry briefly and remove to drain. When well drained, add the shrimp to the sauce and toss to glaze the shrimp. Add in the cilantro leaves, sprinkle with sesame oil and serve with plain rice. Makes 2 to 4 servings..

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