Wok Flashed Salt And Pepper Shrimp With Lemon Basmati Rice

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Large shrimps - (U 15) - deveined, shell on
1/2 tablespoon	7.5ml	Ground black peppercorns
1 teaspoon	5ml	Ground white peppercorns
1/2 teaspoon	2.5ml	Ground szechuan peppercorns
1 tablespoon	15ml	Fleur de sel
1/2 cup	31g / 1.1oz	Cornstarch
4		Scallion stalks, green part only - finely chopped,
		Save white parts for another use
1/4 cup	59ml	Canola oil
		Lemon Basmati Rice - see * Note

Recipe Instructions

* Note: See the "Lemon Basmati Rice" recipe which is included in this collection

Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. In a large bowl, mix peppercorns, salt and cornstarch. Dredge shrimp in mixture. In a very hot wok, add oil and fry the shrimp quickly. Add the scallions. Cook until shrimp are pink, only 3 to 5 minutes.

Serve with Lemon Basmati Rice.

This recipe yields 4 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A23)

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