A Hangzhou classic where wok-fried shrimp meet the fragrant freshness of Longjing green tea. A dish of minimalist elegance, with a silky texture and delicate aroma.
Ingredients
- 500 g Fresh pink shrimp (large)
- 5 g Longjing (Dragon Well) green tea
- as needed Spring water
- 1 tbsp Shaoxing wine
- 1 piece Egg white
- 1 tsp Potato starch
- to taste Fine salt
- to taste Caster sugar
- 4 tbsp Grapeseed oil
Method
- Peel the shrimp, leaving the tail segment intact, and carefully remove the dark vein along the back. Rinse quickly under cold water, drain, and dry thoroughly with a clean kitchen towel. Sensory cue: the surface of the shrimp should be perfectly dry and not slippery to the touch.
- Place the shrimp in a bowl, add the egg white, starch, and a pinch of salt. Mix gently with your fingers, tossing lightly to coat each shrimp without damaging them. Let rest in the refrigerator. Sensory cue: a smooth, slightly slippery, transparent film evenly coats the shrimp.
- Heat water until simmering but not boiling. Pour over the Longjing tea in a bowl, let steep, then strain. Reserve the tea liquor and the steeped tea leaves separately. Sensory cue: the liquor is a light, luminous, and fragrant yellow-green.
- Heat a wok over medium heat and add most of the oil. When the oil begins to shimmer, drop in the shrimp and gently stir, flipping them over. Sensory cue: the shrimp turn pink, become barely opaque, and separate easily from one another.
- Immediately remove the shrimp from the wok with a slotted spoon and drain. Set aside.
- Quickly wipe out the wok, then return it to medium heat with a drizzle of clean oil. Deglaze with the Shaoxing wine, scraping the bottom. Sensory cue: a fragrant steam rises immediately.
- Return the shrimp to the wok, pour in the tea liquor, add the steeped tea leaves, and season with salt and a hint of sugar. Toss briskly to coat. Sensory cue: the shrimp are glossy, coated in a fine glaze.
- Carefully transfer to a shallow serving dish. Sensory cue: the shrimp are silky and slightly translucent; the green tea leaves cling to their surface.
Nutrition
Per serving
- Energy
- 283.9 kcal
- Protein
- 31.59 g
- Carbohydrate
- 2 g
- Fat
- 16.63 g
- Fibre
- 0.01 g
- Calcium
- 81.01 mg
- Iron
- 0.68 mg
- Magnesium
- 44.14 mg
