Dragon Well Tea Shrimp

DRAGON WELL TEA SHRIMP

This dish, made with aromatic Longjing tea and crispy shrimp, leaves you with a pleasant aftertaste as well as a satisfying crunch.

Longjing Xia Ren, or Dragon Well Tea Shrimp, is a popular Hangzhou dish that I’d like to share with you today.

If you’re looking for a dish that’s both flavorful and satisfying, go no further than this Longjing tea-infused shrimp dish…

In China, Longjing (Dragon Well) is a well-known kind of green tea that hails from Hangzhou. Longjing tea is one of China’s most well-known and highly respected teas, revered for both its exceptional quality and its powerfully fragrant body.

Originally, the recipe called for little river shrimp from the area, but I substituted fresh, peeled, and frozen baby shrimp from Malaysia, which happened to be imported.

The crunchiness that I was seeking is provided by the frozen shrimp. The simplest of ingredients were used to produce a fantastic dinner that was full of flavor. My favorite flavor was the bitterness of the Longjing tea in the prawns.

Each serving of this recipe contains 83 calories.

INGREDIENTS:

• 200 g of raw, peeled, and frozen baby shrimp
• 1 tablespoon of Shaoxing wine
• 1/8 teaspoon of salt
• 2 teaspoons of oil
• 1 tablespoon of Longjing tea leaves
• 1/4 cup of hot water
• chopped scallion
• 1 tablespoon of egg white
• 1 teaspoon of corn starch.

INSTRUCTIONS:

1. After defrosting the shrimp, thoroughly rinse them and pat them dry with paper towels. 15 minutes of marinating the shrimp in a corn starch and egg white combination is all it takes. Add 1/4 cup hot water to the tea leaves in a small teapot before steeping. Filter the tea and leave it away for the stir-fry after 5 minutes.
2. Toss the shrimp into a hot pan with a teaspoon of cooking oil. Take care to stir quickly until the shrimp is about half-cooked, then remove it from the pan and set it aside. Reheat the wok with the final 1 teaspoon of cooking oil after cleaning. Pour in the tea, Shaoxing wine, salt, and chopped scallion into the wok, then add the shrimp back in. To serve, give the shrimp a quick turn in a skillet over high heat once they’ve finished cooking.