Wok Flashed Salt And Pepper Shrimp with Lemon Basmati Rice

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1/2 tb black peppercorns; Ground
1 1/2 lb shrimps; Large (U 15)
1/2 ts szechuan peppercorns; Ground
1/2 c Cornstarch
Lemon Basmati Rice; see *
1 ts white peppercorns; Ground
1 tb Fleur de sel
4 Scallion stalks; green part, save white parts for another
1/4 c Canola oil

Original recipe makes 4



* 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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