| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eastwest | 4 | servings | ||
INGREDIENTS
| 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 |
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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