• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Wok Flashed Salt And Pepper Shrimp With Lemon Basmati Rice

    Add to MenuAdd to Calendar

    Source: www.cookingindex.comReport recipe

    Rate this recipe:

    Ingredients Jump to Instructions ↓

    1. 1 1/2 lbs 681g / 24oz Large shrimps - (U 15) - deveined, shell on

    2. 1/2 tablespoon 7 1/2ml Ground black peppercorns

    3. 1 teaspoon 5ml Ground white peppercorns

    4. 1/2 teaspoon 2 1/2ml Ground szechuan peppercorns

    5. 1 tablespoon 15ml Fleur de sel

    6. 1/2 cup 31g / 1.1oz Cornstarch

    7. 4 Scallion stalks, green part only - finely chopped, Save white parts for another use

    8. 1/4 cup 59ml Canola oil Lemon Basmati Rice - seeNote

    Instructions Jump to Ingredients ↑

    1. Recipe 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.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback