PITTSBURGH (KDKA) — Chef Bill Fuller stopped by PTL to share his recipe for Tea Leaf Salad!
Soba Burmese Grilled Shrimp and Tea Leaf Salad
(For four entree salads)
- 20 ea. Jumbo shrimp
- 1/2 C. Tea Leaf Dressing
- 2 C. Julienned Napa cabbage
- 2 C. Cherry tomatoes, halved
- 1 ea. English cucumber, seeded and small diced
- 2 C. Yellow split peas, cooked and chilled
- 1/2 C Green tea leaves, steeped, drained, and chilled
- 1 ea. Fresh Thai chili, seeded and sliced thinly
- 1/2 bu. Cilantro
- 1/2 C. Basil leaves
- 1/2 C. Tea Leaf Dressing (to taste, might need more or less)
- 1/2 C. Toasted peanuts
- 1/4 C. Crispy shallot
- 1/4 C. Crispy garlic
- 1 Tbs. Sesame seeds
Toss the shrimp with the first 1/2 C. Dressing. Skewer on bamboo skewers and set aside. Make sure to drain extra dressing.
Heat grill until hot. Begin grilling shrimp.
Place cabbage, tomatoes, cucumber, split peas, green tea leaves, and chilis into a bowl. Roughly chop the cilantro and basil together and add to the bowl.
Dress with the Tea Leaf Dressing, tossing with your hands. The salad should be slightly wet.
Place dressed salad on four entrée plates. Sprinkle very generously with peanuts, shallot, garlic, and sesame seeds.
Top with grilled shrimp skewers.
Tea Leaf Dressing
- 1 C Sesame oil
- 1/4 C. Dried shrimp
- 1/4 C. Green tea leaves, not steeped
- 1 ea. Thai chili, dried, sliced into tiny rings
- 2 Tbs Finely chopped garlic
- 2 Tbs. Finely chopped ginger
- 2 Tbs. Finely chopped shallot
- 3 Ea. Limes, zest and juice
- 2/3 C. Fish sauce
- 1/4 C. Brown sugar
Place the sesame oil in a non-reactive pot. Add the dried shrimp, green tea, and dried thai chili.
Place on medium heat and warm to almost sizzling. Allow to steep for 15 minutes. Remove from heat and allow to cool to room temperature. Strain.
Place remaining ingredients in a separate bowl. Whisk together thoroughly until sugar dissolves.
While whisking, drizzle in the infused sesame oil.