Smoking food in a wok over a bed of tea leaves, rice, and sugar is a classic Chinese technique, but the flavors of this salad are decidedly western and very refreshing.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Don’t use tea from a tea bag here; bagged tea tends to be finer and more powdery than loose tea and can lead to burning, not smoking.
• Be sure to thoroughly clean the wok before setting it up for smoking so there are no stuck-on bits of food that could burn.
• If you smoke your food for too long, it can develop a bitter flavor.
Um, this recipe shows how to make tea smoked shrimp, but the instructions for the salad are missing. I can guess what they are, but Fine Cooking recipes usually don't involve guesswork.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?