Longjing Shrimp

龙井虾仁

Longjing Shrimp — a Jiangsu-Zhejiang Chinese recipe made with large shrimp, ready in about 28 minutes. Step-by-step instructions with photos.

Ingredients

• large shrimp, peeled and deveined, tails removed
• Longjing (Dragon Well) green tea leaves, loose-leaf
• egg white
• light soy sauce
• Shaoxing wine

Instructions

1. Rinse shrimp under cold water, pat very dry with paper towels. Mix gently with egg white and 1 tsp of the Shaoxing wine; let sit 10 minutes at room temperature.
2. Steep tea leaves in 60 ml (¼ cup) hot water (80°C / 176°F — just below boiling) for 2 minutes. Strain, reserving both tea liquid and leaves separately.
3. Heat wok over medium-high heat until a drop of water sizzles and evaporates instantly. Add 15 ml (1 tbsp) neutral oil, swirl to coat.
4. Add shrimp in single layer. Stir-fry 1 minute until edges turn pink but centers remain translucent. Remove immediately to a plate.
5. Lower heat to medium. Add reserved tea leaves and stir 20 seconds until aromatic. Return shrimp, pour in reserved tea liquid and light soy sauce. Toss 30 seconds — just until shrimp are fully opaque and coated. Serve immediately.