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Serves 4
Recipee from Kimberley Davis, Corporate Chef, Sur La Table
INGREDIENTS
1 tablespoon freshly ground black pepper
1 tablespoon freshly ground white pepper
1 1/2 teaspoons ground Szechwan peppercorns
2 tablespoons coarse sea salt, preferably fleur de sel
1/4 cup cornstarch
1 1/2 pounds large shrimp, head-on, shell-on, cleaned, deveined (Contessa brand)
1/4 cup canola oil
1 tablespoon finely chopped fresh ginger
5 garlic cloves, finely chopped
8 scallions, green and white parts, finely chopped
Lemon-Basmati Rice
PROCEDURE
- In a large bowl, combine the ground peppers, sea salt, and cornstarch and mix.
- Dredge the shrimp in the salt and pepper mixture.
- Heat a wok over high heat, add the oil and swirl to coat the pan.
- When the oil shimmers, add the ginger, garlic and scallions and sauté, stirring until fragrant, about 30 seconds. Add the shrimp and stir-fry 4 to 6 minutes.
- Mound rice on an oval platter, top with shrimp and serve.
