Wok Flashed Salt and Pepper Shrimp with Lemon Basmati Rice Recipe | Ming Tsai | Food Network

Ingredients

• 4 scallions, white part only, finely chopped
• 1 tablespoon canola oil
• 2 cups basmati rice, washed until water is clear
• 2 large slices ginger
• 2 lemons, zested
• 1 lemon, juiced
• 1 teaspoon salt
• Pinch ground white peppercorn
• 2 1/2 cups chicken stock, can substitute water
• 1 1/2 pounds large shrimps (U-15s), deveined, shell on
• 1/2 tablespoon ground black peppercorns
• 1 teaspoon ground white peppercorns
• 1/2 teaspoon ground Szechwan peppercorns
• 1 tablespoon fleur de sel
• 1/2 cup cornstarch
• 4 scallions, green part only finely chopped, white part reserved
• 1/4 cup canola oil