Seafood: Wok-Flashed Salt and Pepper Shrimp with Lemon Basmati Rice

posted by RisaG 09-22-100 6:22 PM

* Exported from MasterCook *
Wok-Flashed Salt and Pepper Shrimp with Lemon Basmati Rice
Recipe By : Ming Tsai, Celebrity Dish Magazine, 9/2000, p. 63
Serving Size : 6 Preparation Time :0:00
Categories : Rice Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp. salt
1 1/2 lb. large shrimp
1 tbsp. freshly ground black pepper
1 tbsp. freshly ground white pepper
1 1/2 tsp. ground szechuan peppercorns
2 tbsp. coarse salt
1/4 cup cornstarch
1/4 cup canola oil
1 tbsp. fresh ginger -- finely chopped
5 cloves garlic -- minced
8 scallions -- finely chopped

Lemon Basmati Rice:
2 cups basmati rice
1 tbsp. canola oil
4 scallions-white and green, reserved separate
zest of 2 lemons -- grated
2 slices fresh ginger
juice of 1 lemon
1/2 tsp. salt
dash ground white pepper
3 cups chicken stock -- reduced salt fine

Note: Put the rice up first since it takes longer to cook.

For rice: Place rice in a large bowl. Add water to cover and rinse off excess starch. Pour off water and repeat until water is clear. Drain well.

Heat a medium saucepan over medium heat. Add oil and swirl to coat bottom of pan. When oil shimmers, add white scallion pieces and lemon zest. Cook about 2 minutes, stirring, until softened. Add rice and ginger; cook about 5 minutes, stirring, until rice is opaque.

Add lemon juice, salt, pepper and stock; cover and bring to a boil. Reduce heat to low; cook 20 minutes, or until liquid is absorbed and rice is tender-firm. Remove from heat and let stand, covered, 10-15 minutes. Fluff rice and remove ginger slices. Serve warm, garnished with chopped scallion green.

For shrimp: Fill 2 medium bowls with 6 cups of water and 1 tbsp. coarse salt. Add shrimp to one bowl and swish them about in salted water. To devein shrimp without removing their shells, slit back of each from heat to tail with point of sharp knife; open shrimp and remove vein. Transfer deveined shrimp with shells still on to second bowl of salted water. Drain shrimp, rinse very well and drain again.

In a large bowl, combine ground black, white and szechuan peppers, coarse salt and cornstarch. Mix to blend well. Toss shrimp in salt-and-pepper mixture.

Heat a large wok over high heat. Add oil, swirling to coat pan. When oil shimmers, add ginger, garlic and scallions. Cook, stirring until fragrant, about 30 seconds. Add shrimp and stir-fry just until pink and curled, 4-6 minutes. Mound rice on an oval platter, top with shrimp and serve.

Nutritional information on shrimp & rice: 236 calories per serving, 10g of fat.

All recipes from Blue Ginger: East Meets West Cooking with Ming Tsai by Ming Tsai and Arthur Boehm, copyright 1999 by Clarkson Potter/Publishers.

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