Chinese
Chinese - Zhejiang Zhe Cuisine
Longjing Prawn
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 400g river prawns, peeled
- • 15g Longjing green tea leaves
- • 1 egg white
- • 1 tbsp cornflour
- • 1 tbsp Shaoxing wine
- • 1/2 tsp salt
- • 3 tbsp cooking oil
Preparation Steps
1
Phase 1
Toss the prawns with egg white, cornflour, salt, and 1 tsp Shaoxing wine; rest for 15 minutes.
2
Phase 2
Brew the Longjing tea in 80ml hot water for 3 minutes; drain and keep the leaves.
3
Phase 3
Fry the prawns in warm oil until they turn pink and curl, about 30 seconds.
4
Phase 4
Return to the wok with the tea leaves, remaining Shaoxing wine, and 1 tbsp of the tea water.
5
Phase 5
Toss briefly and serve immediately with the tea leaves scattered over.