Chef Corner
by Mitch Samples
Dragon Well Shrimp with Rooibos Jasmine Rice
all teas by Western Dragon Teas and Tisanes

Image: Longjing Tea
For the Rooibos Rice:
1 C Jasmine Rice
2 Tbs Western Dragon Rooibos Tea
2 C cold water
- Place rice and loose tea into a small pan
- Stir dry ingredients together well
- Add the cold water
- Bring pan to a simmer over medium-high heat
- Reduce heat to medium and simmer until water level is even with the top of the rice
- Reduce heat to low and place lid on pan
- Turn heat off after 5 minutes and allow rice to sit for about 10 minutes
- Fluff with a fork and tun out into a serving dish
For the Dragon Well Shrimp:
1 lb peeled and deveined shrimp
1 Tbs grated ginger
2 Tbs Rice Wine, or dry white wine
2 Tbs vegetable oil
1 clove garlic, chopped
2 C steeped Dragon Well tea
1 Tbs corn starch
1 Tbs cold water
3 Green onions, slice into thin rings
Salt to taste
- Place shrimp, 1 tsp ginger, and rice wine into a bowl to marinate for about 20-30 minutes
- Make a cornstarch slurry with cornstarch and water by mixing the two together well
- Right now, while you are waiting for the shrimp to marinate is a good time to fry your tea leaves crispy. See recipe below.
- Add the vegetable oil to your pan or wok and heat on high.
- Add shrimp mix, marinade and all, the remaining 2 tsp ginger, and the garlic to the pan and sauté until the shrimp are almost done.
- Add the tea and bring to a simmer
- Add the cornstarch slurry and continue stirring while the liquid thickens
- Add the green onion and season to taste with salt
- Dig in over rice
Fried Tea Leaves
The Dragon Well Tea leaves you used to make the tea for this recipe
4 Tbs vegetable oil
- Place the tea leaf dregs into a strainer and express as much moisture as possible
- Place a sauté pan or wok on the stove on high
- Add the oil
- Add the tea leaves and fry until crispy
- Strain the leave from the oil and place on a screen or absorbent surface to drain any residual oil
- Garnish your dish with these lovely things.