2 teaspoons sugar
2 teaspoons caraway seeds
1 teaspoon salt
3/4 pound large shrimp, shelled and deveined
5 fresh red chile peppers (optional)
Light Tea-Smoking Mixture (See Below)
Spicy Remoulade Sauce or sweet-and-hot mustard
In a large bowl, combine the sugar, caraway seeds and salt with 1 cup of water. Stir to dissolve the sugar. Add the shrimp, cover and refrigerate for 30 minutes; drain.
Add the chiles, if using them, to the Light Tea-Smoking Mixture. Smoke the shrimp according to the Basic Wok-Smoking Method until they are just cooked through and have a burnished look, 7 to 8 minutes. Serve with the remoulade sauce.
Basic Wok-Smoking Method – Light Tea-Smoking Mixture
1/3 cup long-grain rice
2 tablespoons loose black tea, preferably Ceylon or Darjeeling
2 tablespoons light brown sugar
Combine the rice, tea and brown sugar in a bowl. Take a 12- to 14-inch wok and line the inside and the lid with aluminum foil, allowing about 4 inches of overhang. Put the smoking mixture in the bottom of the wok. Set a 10-inch cake rack about 3 inches about the smoking mixture, pinching the foil around the rack if necessary to secure it.
Set the wok over moderate heat, in its bottom ring for gas stoves, until thin streams of smoke begin to rise, 8 to 10 minutes. Arrange the ingredients to be smoked in a single layer on the rack and quickly cover with the lid. Wearing oven mitts, crimp of the overhanging foil all around the lid to completely seal the wok, Keep the burner on moderate heat and smoke according to the individual recipes.
Tonight, I’m service these shrimps over toasted rounds of bread, with Remoulade sauce, side salad and fresh fruit compote.