Wok Flashed Salt And Pepper Shrimp with Lemon Basmati Rice

Ready in 1 hour

Top-ranked recipe named "Wok Flashed Salt And Pepper Shrimp with Lemon Basmati Rice"

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Try this Wok Flashed Salt And Pepper Shrimp with Lemon Basmati Rice recipe, or contribute your own. "Corn" and "Eastwest" are two tags used to describe Wok Flashed Salt And Pepper Shrimp with Lemon Basmati Rice.


Ingredients

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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

Servings  

Preparation

* 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

Calories Per Serving: 342 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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