Robert Danhi, author of Southeast Asian Flavors, shows you how to add a deep, smoky flavor to shrimp by tea-smoking it. Then, he adds the shrimp to a Thai-inspired coconut noodle soup.
Learn how to make the tea-smoking packets by watching Robert's demonstration. And watch him demonstrate his recipe for Tea-Smoked Salmon with Citrus-Cucumber Relish.
Three Keys to Smoking Success
Keep it Dry:
Make sure the food you’re smoking is as dry as possible by patting it well with a paper towel. Dry food will absorb the smoke better and will pick up a more even color and flavor.
Gentle Flavor: Arrange the food on the grill so that it’s not directly above the smoking packet. This way, it gets a gentle infusion of smoky flavor rather than an overwhelming hit of smoke.
Color Talks: Color is a clear indication of flavor. If the food takes on a dark, amber hue before it’s cooked to your liking, remove the smoking packet from the heat and continue to grill until the food is done.
Videography by Gary Junken and Michael Dobsevage; edited by Cari Delahanty