Dragon Well Shrimp with Rooibos Jasmine Rice – Cary Downtown Farmers Market | Cary, North Carolina

Dragon Well Shrimp with Rooibos Jasmine Rice

Dragon Well Shrimp with Rooibos Jasmine Rice

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.

 

 

Open Saturdays | Dec-Mar: 9a.m. - Noon | April-Nov: 8a.m. - Noon | 135 W. Chatham St., Cary, NC
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