Cherry & Dennis Helper Habitat
Zhejiang Longjing Tea Shrimp
龍井蝦仁
Recipe overview
Prawns receive a thin egg-white and cornstarch coating, cook quickly and finish with a little Longjing tea liquor and leaves. Keep the sauce pale and light.
01
Ingredients
Main ingredients
- 500 g, patted dry peeled deveined prawns
- 8 g Longjing tea leaves
- 120 ml, about 80°C to brew tea hot water
- 1 egg white
- 1 tbsp cornstarch
- 2 tbsp cooking oil
Shrimp marinade
- 1/4 tsp salt
- a pinch white pepper
- 1 tsp Shaoxing wine
02
Tools
- knife
- cutting board
- small bowls
- tea cup
- strainer
- whisk
- wok
- spatula
- measuring spoons
- food thermometer
03
Steps
Step 1
Devein and dry
Remove prawn veins, rinse and pat completely dry.
Step 2
Measure tea
Measure 8 g Longjing leaves, not flavoured tea bags.
Step 3
Brew leaves
Pour about 80°C water over tea for roughly two minutes.
Step 4
Separate liquor and leaves
Strain about 60 ml tea liquor and retain softened leaves.
Step 5
Beat egg white lightly
Loosen egg white without whipping to foam.
Step 6
Marinate prawns
Toss prawns with egg white and marinade; keep chilled.
Step 7
Add cornstarch lightly
Just before cooking, coat prawns in a thin starch layer.
Step 8
Heat wok
Heat wok over medium and coat lightly with oil.
Step 9
Cook first side
Stir-fry prawns in one layer for one to two minutes.
Step 10
Turn until cooked
Turn until opaque and centre reaches 75°C for 30 seconds.
Step 11
Add tea and leaves
Add a little tea liquor and leaves, quickly toss and reduce to a thin glaze.
Step 12
Plate immediately
Serve springy fully cooked prawns with tea leaves distributed.
Common mistakes
- Veins or excess water left on prawns
- Oversteeped bitter tea
- Overcooked rubbery prawns
- Too much tea liquor making soup
Tips
Dry prawns, brew tea briefly, add only a little liquor and cook prawns completely.
