Molecular Gastronomy Sweet Shrimp with Barbecued Black Tea Seasonings

Ingredients:

• 6g barbecued black tea seasonings
• 1 lb large sweet shrimp, peeled and deveined, tails left on
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon mirin (Japanese cooking wine)
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon wasabi paste (optional)
• 1 tablespoon cornstarch (for thickening sauce)
• 2 tablespoons water
• Fresh microgreens or edible flowers (for garnish)
• Spherical soy sauce pearls or liquid nitrogen foam (optional, for molecular touch)

Instructions:

Season the Shrimp:

• Pat the shrimp dry with paper towels to remove any excess moisture. In a bowl, mix the barbecued black tea seasonings with minced garlic, olive oil, soy sauce, mirin, rice vinegar, and sugar. Add the shrimp to the mixture and toss to coat evenly. Let the shrimp marinate for 10-15 minutes at room temperature to allow the flavors to penetrate.

Cook the Shrimp:

• Heat a non-stick skillet over medium-high heat. Add the marinated shrimp and cook for 1-2 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough. Remove the shrimp from the skillet and set aside.

Make the Sauce:

• In the same skillet, add any remaining marinade and bring it to a simmer. In a small bowl, mix the cornstarch with water to form a slurry. Slowly stir the cornstarch mixture into the sauce, continuing to simmer until the sauce thickens and becomes glossy. If using wasabi paste, stir it in at this stage for an extra kick.

Prepare Molecular Garnish (Optional):

• For a molecular touch, prepare spherical soy sauce pearls by mixing 1 tablespoon of soy sauce with 1 teaspoon of sodium alginate. Drop small spoonfuls into a bowl of calcium chloride solution to form pearls. Rinse the pearls in water before serving. Alternatively, create a light foam with liquid nitrogen by freezing a mixture of soy sauce and mirin in liquid nitrogen and serving it as a garnish.

Serve:

• Arrange the cooked shrimp on a serving plate. Spoon the thickened sauce over the shrimp. Garnish with fresh microgreens or edible flowers, and add the molecular garnishes (soy sauce pearls or liquid nitrogen foam) for a modern twist. Serve immediately.

Tips for Success:

• Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the sweetness of the shrimp. Feel free to adjust the amount based on your preference.
• Cooking Time: Shrimp cook quickly, so keep an eye on them to ensure they remain tender and juicy. Overcooking can make them tough.
• Molecular Garnishes: Spherical soy sauce pearls and liquid nitrogen foam add a modern, sophisticated touch to the dish. However, they are optional and can be omitted if you prefer a more traditional presentation.
• Garnish: Fresh microgreens or edible flowers add a pop of color and freshness, balancing the richness of the sauce.

Enjoy Your Molecular Gastronomy Sweet Shrimp!

• This dish combines the delicate sweetness of shrimp with the complex flavors of barbecued black tea seasonings and a touch of molecular creativity. It’s a perfect choice for a sophisticated appetizer or a unique dining experience, ideal for impressing guests at a special dinner or a modern culinary event.