Chinese food is rich and healthy, it is delicately flavoured,
but not pungently spicy.
Shrimp with Green Tea
This elegant dish has
its origins in the imperial court of Beijing, where Long Jing tea, or
"Dragon Well," from the Hangzhou region, was the most popular in
China...The coolness of this tea on one's tongue is quite evident in
Serves: 4 to 6
1/2 tablespoon Dragon Well green tea leaves
1/4 cup water
For the sauce:
1 tablespoon oyster sauce
2 tablespoons brewed tea
1/2 tablespoon soy sauce
1 1/4 teaspoons sugar
1/4 teaspoon salt
1/2 teaspoon sesame oil
1 teaspoon Shao-Hsing wine or dry sherry
Pinch freshly ground white pepper
1 3/4 teaspoons tapioca flour
2 tablespoons Chicken Stock
2 1/2 cups peanut oil
One 1/4-inch-thick slice fresh ginger, peeled
3/4 pound medium shrimp (about 24), shelled and deveined
1 teaspoon minced fresh ginger
1/4 cup chopped white parts of scallion in 1/4-inch diagonal pieces
1/4 cup diced red bell pepper in 1/4-inch pieces
1/4 cup diced green bell pepper
1 orange, cut thinly into rounds, then half moons, for garnish
- To brew the tea, place the tea
leaves in a bowl. Boil the
water and pour over the leaves. Cover the bowl and steep
for 10 minutes. Strain the tea.
- Reserve the tea leaves and 2
tablespoons of brewed tea for the sauce.
- In a bowl, mix the sauce ingredients
- To blanch the shrimp, heat a wok
over high heat for 1 minute.
- Add the peanut oil and slice of
ginger and heat to 350 degrees F.
- Place the shrimp in the oil, stir,
- When the shrimp begin to turn pink,
about 5 seconds, turn off the heat.
- Remove the shrimp with a Chinese
strainer and drain.
- Transfer the oil to a bowl and
discard the ginger slice.
- Return 1 tablespoon of the reserved
peanut oil to the wok.
- Heat over high heat for 20 seconds.
- When a wisp of white smoke appears,
add the minced ginger and stir briefly.
- Add the scallion and cook, stirring,
until its fragrance
is released, about 15 seconds.
- Add the shrimp and reserved tea
leaves and cook, stirring, for 20 seconds.
- Add the peppers and cook, until all
the ingredients are coated, about 20 seconds.
- Make a well in the centre of the
mixture, stir the sauce mixture,
pour in, and stir well.
- When the sauce bubbles and thickens,
turn off the heat, remove to a heated platter, garnish around the
edges with orange half moons, and serve.
| ||Source: "Real & Healthy Chinese Cooking" - Nicholas Zhou's cookbook with 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research, it has helped 12,800 people worldwide improve their health. || |
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