Tea Infused Shrimp Spring Rolls
A refreshing and delicious appetizer
Poaching Liquid: Brew the Lapsang Souchong (Yan Xun) Black Tea in 2 cups of water at 212°. Add the shrimp and poach until thoroughly cooked. This should take about 2 minutes.
Filling: Pre-heat a wok on high heat until the pan begins to smoke slightly. Add the peanut oil and tilt the wok to coat the sides with the hot oil. Carefully add the leeks and kale stirring briskly for a minute or two. Lower the heat to medium high and add Hei-Jin 'Rich' Soy Sauce, Minced Green Onion, Cracked Ginger, Tibetan Lake Salt, “Mongolian Salt”, and Wild Green Szechuan Peppercorn. Strain to remove excess liquid and allow to cool in a strainer.
Spring Rolls: Dip a sheet of the Vietnamese Rice Paper into a bowl of warm water for 5 seconds. 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. Add1-2 tablespoons of the seasoned leek and kale mixture over the shrimp. Sprinkle with carrots and Toasted Sesame Seeds. Fold in the 2 sides and roll up as snug as possible.
- 4 Sheets Vietnamese Rice Paper
- Bowl Warm Water
- 8 Medium Sized Shrimp, peeled, deveined & sliced in half lengthwise
- 2 heaping tablespoons Lapsang Souchong (Yan Xun) Black Tea
- ½ cup shredded carrots
- 1 cup kale, shredded
- 1 leek, white part only, thinly sliced
- 1 tablespoon Minced Green Onion
- 1 teaspoon Cracked Ginger
- 1 teaspoon Tibetan Lake Salt, “Mongolian Salt”
- ½ teaspoon Wild Green Szechuan Peppercorn, freshly ground
- 1 tablespoon peanut oil
- 1/2 tablespoon Sesame Oil
- 1 teaspoon Hei-Jin 'Rich' Soy Sauce
- 1 tablespoons Toasted Sesame Seeds
For this recipe we used Lapsang Souchong (Yan Xun) Black Tea for the poaching liquid. This unique Black Tea has a deep smoky essence and was a delightful addition to this flavorful, light dish.
|Prep Time||20 Minutes|
|Cook Time||5 Minutes|
|Total Time||25 Minutes|
|Yield||4 Spring Rolls|
|Credits||Chef Cindy Taffel & Photographer Robyn Handler|