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Wok Smoked Shrimp
SUBMITTED BY: Unknown
1 cup water
3T brown sugar
4 star anise cloves, crushed
2T sea salt
1T crushed juniper berries
1T grated ginger
1# of u-15 sized wild caught shrimp
½ cup Chinese black tea, try Grand Keemun from The Tea Source
Combine the water, sugar, salt, herbs, spices and ginger with the shrimp and refrigerate for 4 hours. Drain and place shrimp on a round wire wok rack that will fits in the upper third of your wok.
Preheat oven to 400.
Place the tea in the bottom of a large wok over medium to medium high heat.
When the tea begins smoking, place the rack with the shrimp 'in' the wok and cover.
Smoke for 20-25 min, or until the tea burns out.
Cut open one shrimp to be sure the warmth of the smoke also cooked them through, the shrimp should be opaque and the shrimp curled up. If not, place in the preheated oven, for 3-4 minutes on the wok rack.
Serve immediately with a little aged shoyu or soy sauce seasoned with lemon juice, grated fresh ginger and minced scallions.