Emperor's Shrimp

Recipe Ingredients

1/4 cup	59ml	Spicy sesame sauce - (see below)
4 teaspoons	20ml	Cornstarch
1 lb	454g / 16oz	Medium raw shrimp - shelled and deveined
4 tablespoons	60ml	Canola oil
1 tablespoon	15ml	Loose green tea - preferably gunpowder
1		Green bell pepper - cut into (medium) 2-inch-long matchstick-size strips
2		Red bell peppers - cut into (medium) 2-inch-long matchstick-size strips
1		White onion - cut into (medium) 2-inch-long matchstick-size strips
6 tablespoons	90ml	Cashew nuts - toasted
		Spicy Sesame Sauce
1 teaspoon	5ml	White sesame seeds
2		Garlic - minced
1		Green onion - green and white parts, finely sliced
1 teaspoon	5ml	Infused green tea leaves - minced
1/4 cup	59ml	Teriyaki sauce
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	Thinly shredded fresh red chile pepper

Recipe Instructions

Combine sauce and cornstarch in a bowl. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes.

Heat 2 tablespoons of the oil in a nonstick wok or cooking pan over medium-high heat and swirl to coat pan. Add the tea and saute until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink, 1 to 2 minutes. Remove and place in a bowl.

Heat the remaining 2 tablespoons oil in the wok. Add the bell peppers and onion and stir-fry until peppers soften, 1 to 2 minutes. Return the shrimp to the wok and stir-fry until heated through. Stir in cashew nuts. Serve hot

Preheat the oven to 350F. Toast the sesame seeds on a baking sheet in the oven for 5 to 6 minutes, occasionally shaking the pan gently, until seeds turn brown. Place in a bowl and let them cool.

Add the remaining ingredients to the sesame seeds and mix to combine. Cover and let the flavors blend in the refrigerator for about 30 minutes before using.

Makes 3/4 cup

Source:
Ying Chang Compestine, author of "Cooking with Green Tea"

Rating

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10 (1 votes)

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