准备

• 在一个小碗中，结合1/2茶匙。盐和1/4茶匙。胡椒。将14英寸的平底炒锅（最好是调味的碳钢）用中高温加热，直到接触1到2秒钟内的水珠蒸发。加入花生油，旋转涂层，然后加入虾，将它们均匀地铺在锅的底部和侧面。让虾煮，不受干扰，持续1分钟，然后翻转并煮至粉红色，再过大约1分钟。撒盐混合物和2茶匙。虾上的大蒜和炸炸，直到煮熟，再煮1至2分钟。转移到板上。清洁炒锅，让它冷却。
• Line the inside of the cleaned wok with heavy-duty aluminum foil, leaving a 1-inch overhang. Be sure the foil sits flat against the bottom of the wok; otherwise, the tea-rice mixture will not smoke. Sprinkle first the rice, then the tea, and then the sugar evenly over the bottom of the wok. Line the inside of the wok’s lid with enough heavy-duty aluminum foil to leave a 1-inch overhang; fold the overhang up over the edge of the lid.
• 将易于油的10英寸圆形金属架放在锅中的混合物中的锅中。单层将虾放在架子上。
• 打开窗户,打开排气扇高。Heat the wok over high heat, waiting until the tea mixture emits a few faint wisps of smoke, 1 to 4 minutes. Cover the wok tightly, crimp the foil overhangs together to seal in the smoke, lower the heat to medium low, and smoke for 2-1/2 minutes. If it smells like the tea is burning, lower the heat to low or remove the wok from the burner.
• 揭开炒锅并将虾转移到盘子上。吸烟可能会给虾带来一些淡淡的颜色。
• 在一个大碗中，将生菜，樱桃番茄和芒果混合在一起。在一个小碗中，搅拌醋，香菜，芥末酱，剩余的1/2茶匙。大蒜，1/2茶匙。盐和1/4茶匙。胡椒。逐渐搅拌油。
• 用足够的调味料扔沙拉。在沙拉上放上虾并食用。