Jade Shrimp in Lung Ching Tea

Name: Jade Shrimp in Lung Ching Tea
Yield: Serves 4 appetizer-sized portions
Cuisine: Chinese
Ingredients: 2 quarts/2 liters water; 1 ounce/30 grams loose-leaf Lung Ching tea; julienned yellow and red peppers and finely slivered scallions; julienned yellow and red peppers and finely slivered scallions; 1 ounce/30 grams fresh ginger root, peeled and thinly sliced; 1 large clove garlic, peeled and smashed to release its aroma; 1 tablespoon/15 milliliters sesame oil; 1 pound/500 grams peeled and deveined medium shrimp (leave tails on for presentation); julienned yellow and red peppers and finely slivered scallions; 2 tablespoons/3 grams sesame seeds, lightly toasted; Salt to taste; 2 pounds/1 kilogram fresh spinach leaves, with stems removed and discarded, washed and dried

Preparation info

Serves
4
appetizer-sized portions

Difficulty
Easy

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

With its grassy, almost herbal personality, brewed Chinese Lung Ching (also known as Dragonwell) green tea creates a pleasing foil for briny shrimp. This is a colorful and highly aromatic dish.

Ingredients

2 quarts/2 liters water
1 ounce/30

Asia
China
Fish course
Starter
Pescatarian
Gluten-free

Method

Bring the water to just under a boil (about 185°F/85°C). Add the tea and the shrimp and cook over low heat at the barest simmer for about 3 to 4 minutes, or until the shrimp are opaque. Remove from heat and let stand until cool. While ste