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Wok Flashed Salt And Pepper Shrimp With Lemon Basmati Rice Recipe

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Ingredients for 4 servings

1 tablespoon fleur de sel

Pinch ground white peppercorn

1/2 teaspoon ground Szechwan peppercorns

2 1/2 cups chicken stock, can substitute water

1 teaspoon ground white peppercorns

4 scallions, white part only, finely chopped

1/2 cup cornstarch

2 cups basmati rice, washed until water is clear

2 large slices ginger

1 1/2 pounds large shrimps (U-15s), deveined, shell on

2 lemons, zested

1 teaspoon salt

1/4 cup canola oil

4 scallions, green part only finely chopped, white part reserved

1 lemon, juiced

1/2 tablespoon ground black peppercorns

1 tablespoon canola oil

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