Longjing Shrimp
A traditional Zhejiang specialty featuring shrimp stir-fried with Longjing tea, showcasing a jade-green color, tender shrimp, and an intense tea aroma.
Ingredients
Fresh river shrimp (shelled)
1000 g
Dragon Well green tea (bloomed with boiling water)
1.5 g
Egg (egg white only)
1
Shaoxing wine (for cooking)
1.5 g
Fine salt (for marinating shrimp)
3 g
MSG (seasoning)
2.5 g
Starch (for coating)
40 g
Rendered pork lard (for greasing the wok and stir-frying)
1000 g (about 75 g used)
Instructions
1
Prepare the shrimp
Shell the shrimp and extract the meat, then rinse in fresh water. Repeat the rinsing three times until the shrimp turns snowy white, then drain thoroughly. Place in a bowl, add the salt, MSG, and egg white, and stir with chopsticks until the mixture becomes sticky. Add the dry starch and mix to coat the shrimp.
2
Brew the tea
Place the tea leaves in a teacup and pour over 50 g of boiling water to bloom (do not cover). Let stand for 1 minute, then strain out 40 g of tea. Reserve the remaining tea leaves and a little tea for later use.
3
Slip-fry the shrimp
Heat a wok over high heat, season it with a little oil, then add the rendered pork lard and heat to 40–50% hot. Add the shrimp and quickly scatter them with chopsticks. After about 15 seconds, remove and drain in a colander.
4
Finish the dish
Leave a small amount of oil in the wok over the heat, return the shrimp, then quickly add the tea leaves and tea. Splash in the wine, add the salt and MSG, toss a few times, and immediately transfer to a plate to serve.
