Robert Danhi, author of Southeast Asian Flavors, shows you how to add a deep, smoky flavor to shrimp by infusing it with aromatics, including loose tea leaves.
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.