Earlier this month, I reviewed Culinary Tea. It's been inspiring me ever since. For a quick dinner this week, I adapted the Tung Ting Shrimp recipe since I didn't have any Tung Ting tea or spinach. My green tea and baby arugula version was tasty and simple. I will definitely be making this again soon.
- 5 T tea, I used Jeju Island green tea
- 5 C water, divided into 4 C + 1 C
- 1 t sea salt
- 1 to 2 lbs shrimp, cleaned and peeled (I left the tail on)
- 1/4 C rice wine
- 1/4 C gin (I prefer Hendricks)
- 1/2 C rice vinegar
- 4 to 5 garlic gloves, peeled and minced
- 2 T fresh ginger, minced
- 1 T fresh lemongrass, minced
- 1 T toasted sesame oil
- 1 T fish sauce
- 4 C baby arugula
- 1 T black sesame seeds
Place 1 T tea leaves in a bowl. Heat water to steaming (just before it boils) and pour 1 C water over the tea leaves and let steep for 3 to 5 minutes. Strain out the leaves and reserve the tea.
Place remaining 4 T tea leaves in a large bowl with the salt. Add the remaining steamed water and stir until salt is dissolved. Add the shrimp and let stand until just opaque, approximately 3 to 5 minutes, depending on the size of the shrimp. Drain the shrimp and rinse off most of the leaves. I left some in there and it was tasty!
In a small mixing bowl, whisk together the reserved tea, rice wine, gin, rice vinegar, garlic, ginger, lemongrass, sesame oil, and fish sauce to make a dressing. To serve place 1 C baby arugula on a plate or in a bowl. Top with shrimp. Drizzle with dressing and sprinkle with black sesame seeds for garnish.