Cooking with TéConnie Lacobie

Té House of Tea, Houston

Texas Tea Festival 2015

v.2

Dragonwell Shrimpa simple, tasty savory dish

Steps

Devein 1 pound of shrimp

and set aside

heat 1/2 cup of water to 175º

F, and steep 4 teaspoons of

dragonwell tea for 30

seconds. Separate leaves

and liquor, and set aside

add 1 ounce sunflower seed

& red palm oil to a skillet,

over high heat

meanwhile, blend

together 1 tablespoon

cornstarch & 1 egg white.

Stir in shrimp, to marinate

when the skillet is hot,

add a 2nd ounce of cool

oil, and immediately add

in shrimp.

Stir fry quickly, 1 minute

Remove to strainer

Add a little oil to another

skillet, turn to high heat

Toss in thumb-size

amount of minced ginger

Add 2 tablespoons rose

sherry

Stir, reduce to medium

heat.

Stir in tea leaves

Stir in shrimp. Stir fry

for 1 minute.

If shrimp is a bit dry,

pour in the tea liquor to

taste.

Serve! Great with rice.

Matcha MochiA Sweet Rice Dessert

Steps

With a microwaveable bowl,

add 1 cup sticky (glutinous) rice,

1/2 cup brown sugar, 1

tablespoon matcha, 1/4

teaspoon salt, & 1 cup of water.

Stir

Cover bowl with tight lid, or

wrap with plastic wrap & poke 3

holes

Microwave for 3 minutes on

high heat

Remove from

microwave, and stir very

well

Spread 1/2 cup of corn

starch on a prep table,

plop down the mixture

(do not let it cool)

divide into 8 pieces

Roll a piece onto corn

starch, press in center

Stuff piece with desired

fillings. Favorites include:

peanuts and brown

sugar (depicted here)

red beans paste

Fold tight while dough is

still hot

Roll in corn starch. Top

with unsweetened

coconut

Repeat for other pieces

Lapsang Souchong

Beer Can Turkey

Tea Eggs

Matcha Pound Cake

Other Ideas

presentation will be available on www.tehouseoftea.com

Thank You!