Wok Flashed Salt And Pepper Shrimp with Lemon Basmati Rice

Categories: Eastwest
Yield: 4 servings

1 1/2 lb Large shrimps - (U 15);
-deveined, shell on
1/2 tb Ground black peppercorns
1 ts Ground white peppercorns
1/2 ts Ground szechuan peppercorns
1 tb Fleur de sel
1/2 c Cornstarch
4 Scallion stalks; green part
-only, finely chopped,
Save white parts for another
-use
1/4 c Canola oil
Lemon Basmati Rice; see *
-Note

* 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@prodigy.com
~or- MAD-SQUAD@prodigy.net

01-21-1999

Recipe by: Ming Tsai

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