| 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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