Further along in the P.F. Chang’s project:
Menu says: Dynamite Shrimp. Tempura-battered, tossed in a light, spicy sriracha aioli.
Old recipe forum comment says this: “I have worked for PF Changs at several locations for many years, and although similar in a few ingredients the dynamite shrimp differs from the crispy green bean sauce. Perhaps they have the dynamite shrimp sauce confused with the sichuan flatbread sauce, which includes the green bean sauce in its dipping sauce. dont waste your time making the dynamite shrimp, its a mayo-chipotle sauce…where the green bean dip is a sriracha mayo…good luck!”
Some online copy cat versions we found are calling for Kewpie mayo, sriracha, honey, chipotle powder and green onion for the top. But keen on either chipotle powder or a shake of chipotle hot sauce.
How lazy is this: we purchased popcorn shrimp from a local take out joint and tumbled it in this P.F. Chang’s sauce clone at home.
First time out, we blended some mayo with sriracha, sesame oil and a dash of rice wine vinegar. It was fantastic. But so rich!
Next time: We’ll ditch the oil and vinegar and go for sweet/rice wine tasting Kewpie with a shake of chipotle hot sauce and sriracha.