Recipe - Wok Flashed Salt And Pepper Shrimp With Lemon Basmati Rice

1 One half pound Large shrimps (U 15);
deveined, shell on
One half tablespoon Ground black peppercorns
1 teaspoon Ground white peppercorns
One half teaspoon Ground szechuan peppercorns
1 tablespoon Fleur de sel
One half cup Cornstarch
4 Scallion stalks; green part
only, finely chopped,
Save white parts for another
use
One fourth cup Canola oil
Lemon Basmati Rice; see *
Note

* 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