Ingredients
12 large sea prawns.
Seasonings
50 g scallions, 20 Sichuan peppercorns, 2 teaspoons each of salt and Shaoxing wine, 1 tablespoon sesame oil, vegetable oil as needed, and 1 batch of smoking mixture (100 g rice, 25 g each of scallion sections and sugar, 10 g tea leaves).
Preparation
1. Place tea leaves in a cup, add boiling water and let steep briefly, then pour off the tea liquid and mix the leaves with sugar until well combined.
2. Trim and wash the scallions, first cut into small sections, then slice into thin strips.
3. Remove the whiskers and sharp rostrum from the prawns, split them open along the back, devein them, rinse clean, place in a bowl, and marinate with salt, cooking wine, scallion segments, and Sichuan peppercorns for 15 minutes.
Steps
1. Heat vegetable oil in a wok until hot, then deep-fry the prawns until golden brown, remove and drain the oil.
2. Take an iron wok, first evenly spread a layer of rice, then scatter in tea leaves and sugar. Place a metal rack inside, lay a bed of shredded scallions on it, and finally arrange the sea prawns on top.
3. Cover the pot tightly and smoke over low heat until the surface of the prawns turns reddish-brown, then turn off the heat and let the smoke dissipate.
4. Remove the sea prawns, brush the surface evenly with sesame oil, and arrange them on a serving plate.