> On May 17, 4:21 pm, The Steeping Pot gmail.com> wrote:
>
>
>
>
>

>> On May 17, 3:36 pm, Saudades blah.com> wrote:

>

>>> The Steeping Pot wrote:

>>>> Does anyone have any recipes that involve tea that they'd like to
>>>> share? I'm having friends over this weekend and am looking for a new
>>>> recipe to try. To meet everyones dietary needs, my only options for
>>>> meat involves chicken or seafood. Oh, and I also need it to be Gluten
>>>> Free (no wheat, rye, oats, flour, etc) as one of my friends has a
>>>> gluten allergy. It's a difficult bunch to cook for. Thanks!

>

>>>> Desirea

>

>>> hi,

>

>>> sorry i don't have any such recipes but have you made prawns with
>>> longjing? or chicken with jasmine? i ate these 2 dishes, at lao she tea
>>> house in peking and lou wai lou in hangzhou -china- respectively, last
>>> year and i really tried hard to like them both but.... :)

>

>>> missing bottomless pots of tea and dim sum....

>

>> I haven't tried prawns before, but I did try a Jasmine tea glaze on
>> chicken last week. It was delicious! I'll try doing a search on
>> Google for the prawns though. Thanks for the tip!

>

>> Desirea- Hide quoted text -

>

>> - Show quoted text -

>
> Just incase anyone was interested below is a recipe that I found on
> ChineseFoodDIY.com athttp://www.chinesefooddiy.com/shrimp_green_tea_leaves.htm.
> I think I shall try this one this weekend.
>
> Desirea
>
> 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 this recipe.
>
> Serves 4 to 6
>
> Ingredients:
>
> 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
>
> Directions
>
> 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 and reserve.
>
> 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, and loosen. 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.- Hide quoted text -
>
> - Show quoted text -