Fried green tea leaves

[Binky Profile]

Has anyone done this?

It's for a Chinese recipe, Coriander Prawns and Longjing tea.

You fry the leaves until crispy, a bit like the cabbage = seaweed often done.

[Joanbunting Profile]

Absolutely no way Binky. Tea and me just don't get along.

[Stokey Sue Profile]

I pronbably wouldn’t either being another tea hater

But I have twice tried lahpet thoke, Burmese pickled tea leaf salad, and that’s surprisingly ok so well worth a try

[Sakkarin Profile]

Two tea recipes I've tried, one in my Korean adventure:

Korean Griddled Green Tea Pork
viewtopic.php?f=3&t=3364&p=52000#p52000

And one in my Burmese adventure on the old site, as per Stokey's:

Lahpet - Pickled Tea Leaf Salad
http://carta.co.uk/foodforum/viewtopic.php?f=8&t=607

Neither was fried leaves though - are they whole leaves, or do you just mean tea leaves as in the kind for making a cup of tea?

P.S. I always misspell as Laphet...

EDIT: P.S. The tea I REALLY hate is Lapsong Souchong. It's probably 35 years since I tried it, and I can still recall the nastiness of it! Felt the same about Laphroiag Whisky, which has the same extreme smokiness....

[Binky Profile]

The recipe asks for 2 tbsp of Longjing green tea leaves (as this is a mild tasting tea). Put 1 tbsp of oil in a frying pan, and add tea leaves. Cook until crisp.

What I am really trying to do is use up bunches of fresh coriander. The market stall man had six fat bunches for £1.

So far, I have made pea and coriander soup. The tea leaf recipe is actually for Coriander Prawns with herby sauce and crispy tea leaves as garnish.

[Stokey Sue Profile]

I chop coriander, open freeze then store in bags or tubs

Not a great garnish, but fine in cooked dishes like curries

Including my favourite summer curry, Madhur Jaffrey’s prawn and courgette curry, which I must make soon
Much like this, though the courgette should be chunkier, MJ says prawns and courgettes the same size pieces

http://couscous-consciousness.blogspot.com/2013/03/prawns-with-courgettes-jhinga-aur-ghia.html

[wargarden Profile]

i read a lot of Asian recipes and there are quite few that in include types tea. but is Asia a tea is not always
something made with real tea leaves. tea is considered in many place dried and other thing steeped in liquid.
i ever seen teas made from corn. Not to mention there are teas in the west like mint tea and chamomile tea.

[Pepper Pig Profile]

i read a lot of Asian recipes and there are quite few that in include types tea. but is Asia a tea is not always
something made with real tea leaves. tea is considered in many place dried and other thing steeped in liquid.
i ever seen teas made from corn. Not to mention there are teas in the west like mint tea and chamomile tea.

Could somebody tell me what this is supposed to mean?

[WWordsworth Profile]

I think Wargarden is referring to infusions and tisanes.

[jeral Profile]

I don't like the smell or taste of coriander, but wonder if bunches could be used up to make pesto, or jelly/jam as mint is?

My leaf-frying knowledge starts and stops at sage leaves. I suppose a lot depends on whether you like the taste of that which is to be fried.

[karadekoolaid Profile]

. The tea I REALLY hate is Lapsong Souchong. It's probably 35 years since I tried it, and I can still recall the nastiness of it! Felt the same about Laphroiag Whisky, which has the same extreme smokiness....

Hahahaha! Sakks! My favourite tea is Lapsang Souchong, and my favourite whisky is Laphroaig!

But then I just adore all those smoky flavours.

Binky - never fried tea. I´ve fried curry leaves, parsley, sage, mint and capers.Interesting idea!

[Pepper Pig Profile]

I think Wargarden is referring to infusions and tisanes.

Well maybe he could get the words in the right order?

[Stokey Sue Profile]

I don't like the smell or taste of coriander, but wonder if bunches could be used up to make pesto, or jelly/jam as mint is?

Sacla make (made?) a coriander pesto in a jar
I bought it to try when it was on offer and it wasn’t horrible but I couldn’t find a meal or a dish in which I really wanted coriander, cheese, and evoo all together - it was just an odd combination although I really like all those things

I don’t think it would work in jelly, mint works because it has a lot of oomph

[Gillthepainter Profile Website]

Sorry, Karadekoolaid. I have to agree with Sakkers.
I ordered it at a dinky teashop here, surrounded by antiques and tapestries. The owner used to supply period drama filmsets with their textiles.

It was like drinking a fag.

I also tea smoked some chicken - a la James Martin.
Like eating a fag.

Binky.
Put some chopped cucumber and tomato with fresno chilli and chopped coriander into your American fridge to marinade.
A deliciously mellow side salad, not spicy at all.

Recipe:
2 cucumbers, peeled deseeded and diced
2 large tomatoes, deseeded and diced
2 fresno peppers, deseeded & finely chopped
2 jalapeños, finely chopped
a little onion, chopped
1/4 teasp ground cumin
a good handful freshly chopped coriander
1/2 juice of fresh lime squeezed
salt & black pepper

[Wic Profile]

Lovely picture, Gill. I’ll get my fork ...

[karadekoolaid Profile]

It was like drinking a fag.

I also tea smoked some chicken - a la James Martin.
Like eating a fag.

Gill!!

Jeral: it seems that quite a lot of people have an aversion to coriander . I´ve seen it with a lot of North Americans. They say it tastes like soap.

[Sakkarin Profile]

It was like drinking a fag.

EDIT: HA! Crossed posts!
EDIT 2: I can understand why people say coriander is like soap, but I love it, so I guess I must prefer soap to fags...

[Amyw Profile]

I never used to like coriander , but I love Mexican and Asian food , so after a while of keeping trying it , I actually love the stuff now . That salsa looks great Gil, I love a good salsa

[Joanbunting Profile]

I too used to hate coriander but I absolutely love it now. It is funny how one's tastes change isn't it? However I don't think that my dislike of tea will ever be changed.

[Gillthepainter Profile Website]

Ditto here too.
I thought I loathed coriander. But tried it chopped and sprinkled on top of my curry. And loved it from then on, in any type of dish, not just Indian.