Tea Infused Shrimp Spring Rolls

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Contributed by: Chef Cindy Taffel

Tea Infused Shrimp Spring Rolls

Recipe type: Yield: 4 Spring Rolls Prep time: Cook time: Total time:


Tea Poached Shrimp raise this Spring Roll recipe to a new standard.

Ingredients:

4 Sheets Vietnamese Rice Paper
Bowl Warm Water
8 medium Shrimp – peeled, deveined &
sliced in half lengthwise
2 heaping T Lapsang Souchong Tea
1/2 C Carrots – shredded
1 C Kale – shredded
1 Leek – white part only thinly sliced
1 T Green Onion No. 75 – minced
1 t Cracked Ginger No. 139
1 t Tibetan Lake “Mongolian” Salt
1/2 t Wild Green Szechuan Pepper No.
59 – freshly ground
1 T Peanut oil
1/2 T Toasted sesame oil
1 t Hei Jin Soy Sauce
1 T Toasted Sesame Seeds
POACHING LIQUID
2 C Poaching Liquid* Choose your tea
and brew according to directions
specifically for that Tea
2 C Water @ 212 degrees
2 Heaping T Tea

Directions:

  1. Poaching Liquid:
  2. Brew the Lapsang Souchong Tea in 2 cups of water at 212°.
  3. Add the shrimp and poach until thoroughly cooked. This should take about 2 minutes.
  4. Filling:
  5. Pre-heat a wok on high heat until the pan begins to smoke slightly.
  6. Add the peanut oil and tilt the wok to coat the sides with the hot oil.
  7. Carefully add the leeks and kale stirring briskly for a minute or two.
  8. Lower the heat to medium-high and add Hei Jin Soy Sauce, Minced Green Onion No. 75, Cracked Ginger No. 139, Tibetan Lake “Mongolian” Salt, and Wild Green Szechuan Pepper No. 59.
  9. Strain to remove excess liquid and allow to cool in a strainer.
  10. Spring Rolls:
  11. Dip a sheet of the Vietnamese Rice Paper into a bowl of warm water for 5 seconds.
  12. Lay the rice paper flat and begin to assemble the spring roll. Begin by placing the shrimp about an inch from the end of the rice paper.
  13. Add1-2 T of the leek and kale mixture over the shrimp.
  14. Sprinkle with carrots and toasted sesame seeds.
  15. Fold in the 2 sides and roll up as snug as possible.
  16. Chef’s Tips: For this recipe we used Lapsang Souchong Tea for the poaching liquid. This unique Black Tea has a deep smoky essence and was a delightful addition to this flavorful, light dish.
  17. Recipe Courtesy of www.thespicelab.com

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