Wok flashed salt and pepper shrimp with lemon basmati rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Large shrimps - (U 15); deveined, shell on |
| ½ | tablespoon | Ground black peppercorns |
| 1 | teaspoon | Ground white peppercorns |
| ½ | teaspoon | Ground szechuan peppercorns |
| 1 | tablespoon | Fleur de sel |
| ½ | cup | Cornstarch |
| 4 | Scallion stalks; green part only, finely chopped, | |
| Save white parts for another use | ||
| ¼ | cup | Canola oil |
| Lemon Basmati Rice; see * Note | ||
Directions
* 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.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A23)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
01-21-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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