Ingredients:
- Tea Rubs: 2 tablespoons (A blend of black tea, green tea, and any other fragrant tea leaves)
- Shrimp: 1 lb, peeled and deveined, tails left on
- Vegetable oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon, minced
- Red chili flakes: 1 teaspoon (adjust to taste)
- Soy sauce: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Sugar: 1 tablespoon
- Cornstarch: 1 teaspoon mixed with 2 tablespoons water
- Green onions: 2, chopped
- Salt: 1/2 teaspoon
- Pepper: 1/4 teaspoon
- Red pepper: 1, thinly sliced (optional for garnish)
- Cilantro: A handful, chopped (for garnish)
Instructions:
Prepare the Tea Rubs:
- Crush the tea leaves finely using a mortar and pestle or a spice grinder.
- Mix the crushed tea leaves with salt and pepper to taste to create a rub.
Season the Shrimp:
- Pat the shrimp dry with paper towels.
- Rub the tea mixture evenly over all the shrimp.
Prepare the Sauce:
- In a small bowl, mix soy sauce, rice vinegar, sugar, and cornstarch mixture until the sugar and cornstarch are dissolved.
Cook the Shrimp:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook until they turn pink and are cooked through, about 2-3 minutes per side. Remove and set aside.
Make the Spicy and Sour Sauce:
- In the same skillet, add the minced garlic and ginger, and cook for about 30 seconds until fragrant.
- Add the red chili flakes and cook for another 30 seconds.
Combine and Thicken:
- Pour in the sauce mixture and bring to a boil, stirring constantly.
- Cook until the sauce thickens, about 1-2 minutes.
Return the Shrimp:
- Add the cooked shrimp back into the skillet, tossing to coat them evenly with the sauce.
Garnish and Serve:
- Sprinkle with chopped green onions and optional sliced red pepper.
- Serve immediately, garnished with chopped cilantro.