Tea Leaf Shrimp

Recipe Ingredients

1 lb	454g / 16oz	Medium-size shrimp - shelled and deveined
2		Egg whites
2 tablespoons	30ml	Cornstarch - plus
2 teaspoons	10ml	Cornstarch
1 teaspoon	5ml	Salt
1/4 cup	59ml	Boiling water
1 tablespoon	15ml	Lung Ching tea leaves
1/2 cup	118ml	Oil
1/2 cup	118ml	Sliced shiitake mushrooms
2 tablespoons	30ml	Green onions - cut into 3/4" pieces
1/2 cup	118ml	Very thin julienned red pepper
1 tablespoon	15ml	Sherry
1 teaspoon	5ml	Sugar
1 lb	454g / 16oz	Tofu - cut into 1" cubes

Recipe Instructions

In a small bowl, combine the shrimp, egg whites, 2 tablespoons of the cornstarch, and 1/2 teaspoon of the salt. Cover and refrigerate.

Pour 1/4 cup of boiling water over the Lung Ching tea leaves, allow to sit for 5 minutes. Pour through a strainer, reserving the leaves and the liquid.

Now, heat a wok or deep saute pan over medium-high heat and add the oil. Add the shrimp mixture and cook until pink, 2 to 3 minutes. Remove them to a warm plate. Pour off the oil and discard. Don't wipe out the wok or pan. Add the shiitakes, green onions, and red peppers. Cook for 2 minutes.

Meanwhile, in a small bowl combine the tea liquid, remaining 2 teaspoons of cornstarch, sherry, sugar, and remaining 1/2 teaspoon of salt together and work into a smooth paste. Add to the wok or pan. Add the reserved tea leaves, tofu, and the shrimp back to the wok, toss to coat and heat through. Transfer to serving plate and serve immediately.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2233 broadcast 07-17-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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