Wok-Flashed Salt and Pepper Shrimp
3/4 lb    large shrimp, unshelled  
2 Tbs    cornstarch  
1 tsp    salt  
1/2 Tbs    freshly ground pepper  
1 Tbs    canola oil  
1 Tbs    fresh ginger, chopped  
5   garlic cloves, crushed  
6   scallions, thinly sliced  
1 Place shrimp in a bowl of water to soak while you prepare the other ingredients.
2 Mix the cornstarch, salt and pepper together in a medium bowl. Remove shrimp from water, pat dry with a paper towel and add to the cornstarch mixture. Toss well, making sure all of the shrimp are covered with the mixture.
3 Heat the oil in a wok or skillet on high heat. When the oil is smoking, add the ginger, garlic and scallions. Stir-fry about 30 seconds. Add the shrimp and stir-fry 4 to 5 minutes, until shrimp are pink.
4 Serve shrimp over rice.
Servings: 2
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.