Wok Flashed Salt And Pepper Shrimp With Lemon Basmati Rice Recipe - Cooking Index
Wok Flashed Salt And Pepper Shrimp With Lemon Basmati Rice Recipe - Cooking Index
| 1 1/2 lbs | Large shrimps - (U 15) - deveined, shell on | |
| 1/2 tablespoon | Ground black peppercorns | |
| 1 teaspoon | Ground white peppercorns | |
| 1/2 teaspoon | Ground szechuan peppercorns | |
| 1 tablespoon | Fleur de sel | |
| 1/2 cup | Cornstarch | |
| 4 | Scallion stalks, green part only - finely chopped, | |
| Save white parts for another use | ||
| 1/4 cup | 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.
Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A23)
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