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