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.