Name: Zhejiang Longjing Shrimp
Prep time: 18 min
Cook time: 8 min
Total time: 41 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 300 g Prawns, peeled, deveined and patted very dry; 4 g Longjing Tea Leaves, unflavoured loose leaves, divided between infusion and finishing; 120 ml Water, heated to about 80°C for steeping the tea; 1 Egg, white separated and lightly beaten; yolk reserved for another use; 2 tsp Cornstarch, divided between marinating and the tea sauce; 1 tbsp Shaoxing Wine, for marinating the prawns; ½ tsp Salt, divided between the marinade and tea sauce; ¼ tsp Sugar, for balancing the tea sauce; 1½ tbsp Neutral Oil, for stir-frying

41 mintotal

26 min hands-on15 min hands-off

Prep 18 min · Cook 8 min

Serves: 2
Difficulty: Medium
Spice: None

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Ingredients

300 gPrawnspeeled, deveined and patted very dry
4 gLongjing Tea Leavesunflavoured loose leaves, divided between infusion and finishing
120 mlWaterheated to about 80°C for steeping the tea
1Eggwhite separated and lightly beaten; yolk reserved for another use
2 tspCornstarchdivided between marinating and the tea sauce
1 tbspShaoxing Winefor marinating the prawns
½ tspSaltdivided between the marinade and tea sauce
¼ tspSugarfor balancing the tea sauce
1½ tbspNeutral Oilfor stir-frying

Quantities are for 2 servings.

You'll need: Stovetop.

Allow 15 minutes of inactive prawn marinating; use that time to steep the Longjing tea and keep the leaves tender.

Method

Place the Longjing tea leaves reserved for infusion in a heatproof cup. Pour over the hot water and steep for 3 minutes, then strain. Reserve the tea infusion and the softened leaves separately.
3 min
Combine the prawns with the egg white, Shaoxing wine, the portion of cornstarch reserved for marinating and the portion of salt reserved for the marinade. Mix gently until coated and marinate for 15 minutes.
15 min
Mix the reserved tea infusion with the remaining cornstarch, remaining salt and sugar until smooth. Keep the softened tea leaves and the dry tea leaves reserved for finishing close to the stove.
Heat the neutral oil in a wok or frying pan over medium-high heat until shimmering. Lift the prawns from the marinade, letting excess coating drip away, and spread them in a single layer.
Cook the prawns for 1 to 2 minutes, turning once, until their edges become opaque but the centres are still slightly translucent. Stir the tea mixture again and pour it around the hot sides of the pan.
1–2 min
Toss gently for 1 to 2 minutes, until the sauce turns lightly glossy, the prawns are opaque throughout and their centres reach at least 63°C. Do not continue cooking once they feel just firm.
1–2 min
Fold in the reserved softened tea leaves and the dry tea leaves reserved for finishing. Toss for about 20 seconds, remove from the heat and serve immediately.
20 sec

How to tell it's done

The prawns should be pearly, tender and just firm, with a thin glossy coating rather than a thick sauce. The tea leaves should remain green and supple, and the aroma should be fresh rather than bitter.

Getting it right

Tip

Use water near 80°C rather than boiling water for the tea. Excessive heat extracts bitterness and dulls the fresh aroma that should remain delicate in the finished dish.

What to serve it with

Serve immediately as a light starter or alongside steamed rice, keeping the pale tea sauce and visible tea leaves unobscured by heavy garnishes.

Common mistakes

The tea tastes bitter and the prawns turn rubbery.: Steep Longjing tea with water around 80°C and finish the prawns quickly. Boiling water extracts bitterness, and extra stir-frying toughens the shellfish.

Substitutions

Longjing Tea Leaves — A high-quality unflavoured Chinese green tea may replace Longjing tea. Use a delicate variety and avoid flavoured blends; the finished aroma will be less characteristic of the Zhejiang dish.
Prawns — Tiger Prawns can replace standard prawns. Cut very large pieces into even portions so they cook at the same rate and still reach 63°C without becoming tough.
Shaoxing Wine — Water may replace Shaoxing wine for an alcohol-free variation. The prawns will have a milder aroma; packaged Shaoxing wine should be checked for wheat when gluten exposure matters.
Egg — The egg white may be omitted and the prawns coated with a small additional amount of Cornstarch instead. This removes the egg ingredient but gives a slightly firmer, less silky coating.

Storing and reheating

Longjing shrimp is best fresh, but leftovers can be refrigerated in a covered container for up to 2 days. Reheat gently until hot; freezing is not recommended because the prawns toughen.

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