3 heaping tablespoons cornstarch
Peanut oil, for frying
1 pound large shrimp (16/20), peeled and deveined
1 tablespoon Sichuan peppercorns, toasted and ground
Crushed red dried chile flakes
2 jalapenos, sliced 1/4-inch thick
4 sprigs fresh basil, leaves separated
2 lemons, sliced into wedges, for garnish
Garden Salad with Lemon Ginger Vinaigrette, recipe follows
1 heaping tablespoon store-bought fried garlic pieces, optional
1 heaping tablespoon store-bought fried shallot pieces, optional
1/4 cup fresh lemon juice (about 1 lemon)
1 tablespoon light soy sauce
1 teaspoon rice vinegar
1/2 teaspoon peeled and freshly grated ginger
1/2 clove garlic, peeled and finely grated
Freshly ground black pepper
2 tablespoons olive oil
3 cups baby arugula leaves
1 cup shredded Napa cabbage
1/2 red onion, thinly sliced into half-moons
1 large handful fresh basil leaves, finely chopped
2 medium heirloom tomatoes, each cut into 4 slices
Fried garlic and fried shallots can be found at most Asian specialty markets.
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