Tieguanyin Tea-Smoked Shrimp with Jasmine Rice
Shrimp smoked over Tieguanyin leaves become fragrant and subtly floral, served over jasmine rice with a bright scallion-ginger sauce.
Tea-smoking is a traditional Chinese technique that works beautifully with Tieguanyin's orchid aroma. As the tea leaves smolder, they release a sweet, floral smoke that clings to the shrimp without overpowering their natural sweetness.
The smoking mixture of Tieguanyin, rice, and brown sugar creates a delicate, aromatic cloud. The sugar caramelizes for color and a hint of sweetness, while the rice provides steady, even smoke.
A quick scallion-ginger sauce ties everything together—its bright, sharp flavors cut through the smokiness and complement the tea's creamy finish. A splash of rice vinegar keeps the whole dish lively.
Serve this over steamed jasmine rice for a complete meal that's impressive enough for guests but surprisingly simple to prepare in under 30 minutes.
Ingredients
- 450g large shrimp, peeled and deveined
- 3 tbsp Tieguanyin oolong tea leaves
- 1/4 cup uncooked white rice
- 2 tbsp brown sugar
- 2 scallions, finely sliced
- 1 tbsp fresh ginger, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 2 cups cooked jasmine rice
- Salt to taste
How to make it
- 1Line the bottom of a wok or heavy pot with aluminum foil. Mix tea leaves, uncooked rice, and brown sugar on the foil.
- 2Place a wire rack or steamer insert over the smoking mixture. Arrange shrimp in a single layer on the rack.
- 3Cover tightly with a lid and seal edges with foil. Turn heat to medium-high until you see wisps of smoke (about 3 minutes), then reduce to medium and smoke for 8–10 minutes.
- 4While shrimp smoke, make the sauce: combine scallions, ginger, soy sauce, sesame oil, and rice vinegar in a small bowl.
- 5Remove shrimp from the wok. They should be pink and fragrant with a light golden tint.
- 6Serve shrimp over jasmine rice and spoon the scallion-ginger sauce on top. Serve immediately.
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