| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eastwest | 4 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Large shrimps -, U 15 |
| deveined shell on | ||
| 1/2 | T | Ground black peppercorns |
| 1 | t | Ground white peppercorns |
| 1/2 | t | Ground szechuan peppercorns |
| 1 | T | 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 |
INSTRUCTIONS
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 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 232
Calories From Fat: 123
Total Fat: 13.9g
Cholesterol: 0mg
Sodium: 3.7mg
Potassium: 52.5mg
Carbohydrates: 25g
Fiber: <1g
Sugar: <1g
Protein: 1.9g