📝 About This Recipe
A crown jewel of Hangzhou’s culinary heritage, this elegant dish marries the delicate sweetness of fresh river shrimp with the nutty, floral notes of premium Longjing (Dragon Well) green tea. Legend says it was inspired by the emerald waters of West Lake, resulting in a masterpiece of minimalist sophistication where the ivory shrimp contrast beautifully against the jade tea leaves. This dish is celebrated for its 'four perfections': a vibrant green color, a fragrant aroma, a mellow flavor, and a beautiful presentation.
🥗 Ingredients
The Shrimp
- 1 lb Fresh large shrimp or prawns (peeled, deveined, and patted extremely dry)
- 1/2 large Egg white (lightly beaten)
- 1 teaspoon Shaoxing rice wine (premium aged quality preferred)
- 1.5 tablespoons Cornstarch (for velvet coating)
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon White pepper (finely ground)
The Tea Essence
- 2 tablespoons Pre-rain Longjing tea leaves (high-quality loose leaf green tea)
- 1/3 cup Hot water (approximately 175°F (80°C))
The Stir-Fry
- 3 cups Neutral cooking oil (for blanching the shrimp; peanut or grapeseed oil)
- 2 slices Fresh ginger (smashed to release oils)
- 1 stalk Green onion (white part only, bruised)
- 2 tablespoons Chicken stock (low sodium or homemade)
- 1/4 teaspoon Sugar (to balance the tea's tannins)
- 1/4 teaspoon Sesame oil (optional, for a glossy finish)
👨🍳 Instructions
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1
Rinse the peeled shrimp under cold running water for 5 minutes. This 'washes' the shrimp, helping them achieve a translucent, bouncy texture characteristic of Zhejiang cuisine.
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2
Pat the shrimp thoroughly dry with paper towels. Moisture is the enemy of a good sear and a crisp velvet coating.
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3
In a medium bowl, combine the shrimp with salt, white pepper, and Shaoxing wine. Massage gently by hand until the shrimp become slightly sticky.
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4
Add the half egg white and stir in one direction until the shrimp are evenly coated. Sprinkle in the cornstarch and mix again until a thin, smooth slurry covers every piece.
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5
Cover the shrimp and refrigerate for at least 30 minutes. This 'setting' period allows the starch to adhere properly so it doesn't flake off during frying.
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6
Place the Longjing tea leaves in a heat-proof glass. Pour the 175°F water over them. Steeping for exactly 1 minute is crucial; you want the leaves to unfurl but not become bitter.
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7
Strain the tea, reserving both the liquid and the softened leaves separately. Keep about 2 tablespoons of the tea liquid for the sauce.
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8
Heat the 3 cups of oil in a wok to approximately 275°F (135°C). This is a 'cool oil' blanching technique (Long You) which keeps the shrimp tender.
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9
Carefully slide the shrimp into the oil. Use a spatula to gently break them apart. As soon as they turn pink and opaque (about 45-60 seconds), drain them immediately through a sieve.
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10
Wipe the wok clean, leaving only a tiny film of oil. Over medium heat, add the ginger slices and green onion white. Sauté for 30 seconds to infuse the oil, then discard the aromatics.
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11
Turn the heat to high. Return the shrimp to the wok. Quickly add the chicken stock, 2 tablespoons of reserved tea liquid, sugar, and the steeped tea leaves.
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12
Toss everything rapidly for 20-30 seconds. The liquid should reduce almost instantly into a light, fragrant glaze that clings to the shrimp.
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13
Drizzle with a tiny bit of sesame oil if desired for shine, and transfer immediately to a warm serving plate.
💡 Chef's Tips
Use 'Pre-Rain' (Mingqian) Longjing if possible; these early spring buds are the most tender and sweet. Ensure the water for the tea is not boiling; 175°F is the sweet spot to avoid extracting bitterness from green tea. The 'velveting' process in the fridge is mandatory for that authentic, silky restaurant-style texture. Do not overcook the shrimp in the final stir-fry; the goal is a delicate, barely-there sauce, not a heavy gravy. If you cannot find fresh river shrimp, high-quality frozen wild-caught shrimp work well if fully thawed and dried.
🍽️ Serving Suggestions
Serve with a bowl of steaming jasmine rice to soak up the subtle tea-infused juices. Pair with a side of blanched bok choy or 'A-Choy' with light soy sauce and garlic. A glass of chilled, lightly sparkling Rosé or a fresh cup of the same Longjing tea complements the floral notes. Follow the meal with a light fruit dessert, like chilled loquats or sliced pears, to cleanse the palate.