Recipe for Wok Flashed Salt and Pepper Shrimp with Lemon Basmati Rice

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Yield:

Ingredients:

Amount	Ingredient
1/2 lb	Large shrimps - (U 15) deveined, shell on
1/2 tbl	Ground black peppercorns
1 tsp	Ground white peppercorns
1/2 tsp	Ground szechuan peppercorns
1 tbl	Fleur de sel
1/2 cup	Cornstarch
4 x	Scallion stalks, green part only finely chopped,
	save white parts for another use
1/4 cup	Canola oil

Instructions:

Instructions: 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.

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