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Prawns in Longjing tea

 

Method 1

Ingredients

1 egg white

50g potato flour

or cornflour

ground white pepper

to taste

8 large tiger prawns

shells off, deveined, rinsed and drained

groundnut oil

for frying

For the Longjing tea ‘stock’

1 tbsp Longjing tea leaves

(also known as ‘Dragon Well’ tea)

1 tbsp groundnut oil

2 spring onions

whites only, sliced

1 tbsp shaoxing rice wine

or dry sherry

1 tsp cornflour

mixed with 2 tsp cold water

step 1

Put the egg white in a bowl with the potato or cornflour. Whisk together to a fine batter. Season with sea salt and ground white pepper and mix. Add the prawns and coat well.

step 2

Heat a wok or saucepan just less than half-full with groundnut oil, heat to 180C checking with a cooking thermometer. Lower the prawns into the oil using a spider strainer and fry for less than 10 seconds. Scoop out and drain on a plate lined with kitchen paper.

step 3

Boil the kettle, place 1 tbsp Longjing tea in a bowl and pour over 150ml hot water. Let it steep for 2 mins.

step 4

Add 1 tbsp oil to another wok or deep frying pan and put over a high heat until the oil is slight smoking. Add the prawns and 50ml of the tea, followed by the spring onions, shaoxing rice wine or dry sherry, add a few tea leaf pieces and season with salt and ground white pepper, then stir in the cornflour mixture to thicken. Add a little more tea or water if you need to. Take off the heat and serve immediately with cooked jasmine rice and other Chinese dishes.

Recipe tips

Be quick when frying the prawns – you don’t want to overcook them.

The cornflour helps to seal in the juices.

When stir-frying, be quick so that you keep the prawns tender and succulent.

Method 2

🍤 Prawns in Longjing Tea

(龙井虾仁 – Lóngjǐng xiārén)

⭐️ Serves: 2

⏱️ Time: 25–30 minutes

🧑‍🍳 Cuisine: Chinese (Zhejiang / Hangzhou)

🧂 Ingredients

Main:

Medium or large prawns – 250g (shelled and deveined)

Longjing tea leaves – 1 tbsp (high-quality preferred)

Water – ½ cup (for steeping tea)

Egg white – 1

Shaoxing wine – 1 tbsp (or dry sherry)

Cornstarch – 1 tsp

Salt – ¼ tsp

Sugar – a pinch

Light chicken stock or water – 2 tbsp (optional)

Neutral oil – 2 tbsp (like sunflower or canola)

🥣 Preparation Steps

1. Prepare the Prawns

Rinse prawns under cold water.

Lightly pat dry, then mix with:

Egg white

Cornstarch

Salt

Shaoxing wine

Set aside to marinate for 10–15 minutes. This gives them a silky, smooth texture.

2. Steep the Tea

Heat ½ cup water to around 80°C (not boiling).

Steep Longjing tea leaves for 3–5 minutes.

Strain and reserve the tea liquor and the tea leaves separately.

3. Blanch the Prawns

Bring a pot of water to just under a boil (around 80–90°C).

Gently slide in the marinated prawns.

Stir lightly and cook until they just turn pink and opaque — about 20–30 seconds.

Drain immediately and set aside.

4. Stir-Fry and Assemble

Heat 1–2 tbsp neutral oil in a wok or nonstick pan over medium heat.

Add the blanched prawns, steeped tea leaves, and a splash of the tea liquor.

Add a pinch of sugar and a dash of chicken stock (if using) to balance the flavor.

Toss gently for 30–60 seconds — do not overcook!

Add more tea liquor if a saucier version is desired.

🌿 Serving Suggestions

Serve immediately on a warm plate, optionally garnished with a few fresh tea leaves or thinly sliced spring onions.

Pair with jasmine rice or enjoy as a refined appetizer.

📝 Tips for Success

Use very fresh prawns or live river shrimp for authenticity.

Longjing tea should not be boiled — steep gently to preserve its aroma.

Keep the heat low to prevent overcooking both prawns and tea leaves.

If you can't get Longjing tea, substitute with a high-grade green tea like Huangshan Maofeng or Sencha, though the taste will vary.



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