Longjing tea prawns
Longjing tea prawns, from above
Non vegHangzhou

Longjing tea prawns

Pearly prawns tossed with fresh green tea leaves. Delicate, fragrant and very elegant.

25 minTime
24 gProtein each
mildSpice
Tea and prawns2 chapters · 1 min read

Make it your way

Grandma's wayRiver prawns with Longjing green tea.
The original
191kcalsame
24 gproteinsame
0 gfibresame
25minutessame

Longjing xia ren, from Hangzhou.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Prawns (shrimp)350 g, small, peeled
Egg white1 egg white
Cornflour (cornstarch)1 tbsp
Salt¾ tsp
Tea leaves (black tea leaves)2 tsp Longjing or any green tea
Waterhot, 80 C
Cooking oil (vegetable oil)2 tbsp

Method

4 steps
  1. 1Rinse the prawns, pat very dry, then toss with salt, egg white and cornflour. Chill 30 minutes.
  2. 2Steep the tea leaves in water at about 80 C for 1 minute. Keep the leaves and a few spoons of tea.
  3. 3Slide the prawns into warm oil and stir gently until just white. Drain.
  4. 4Return to the wok with the tea leaves and a spoon of tea and toss for a few seconds.
Serve it like this

Serve in a small white dish so the green leaves show against the pink prawns, with plain rice and a light soup.

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Make it a meal

What goes with Longjing tea prawns: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mantou120 min
Bread or rice Yunnan pineapple rice60 min
On the side Egg drop soup15 min
On the side Stir fried bok choy with garlic10 min
To drink Doujiang40 min
Something sweet Tang yuan45 min
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