Stir Fried Prawns with Longjing Tea 龙井虾仁

Stir Fried Prawns with Longjing Tea
Style of cooking: Zhejiang cuisine
Flavor: fresh scent
Just as its name implies, stir fried prawns with Longjing tea is made by cooking peeled prawns with tender shoots of Longjing tea, which is a famous dish from Hangzhou. The peeled prawns are white like jade, fresh, and tender. The tea shoots are dark green with a fresh scent and an elegant color as well as a distinctive flavor. After eating this dish, one will feel refreshed and his appetite will be stimulated. This dish is an outstanding dish of Hangzhou cuisine.
Stir Fried Prawns with Longjing Tea is made from big, live river prawns and cooked with fresh Longjing tea picked around Tomb-sweeping Day. The peeled prawns are white, fresh and tender and the tea shoots are dark green with a fresh scent and an elegant color, as well as a distinctive flavor. It is a famous traditional Hangzhou dish with outstanding flavor.
1000g of river prawns, 1g of fresh Longjing tea, the egg white from 1 egg, 1 spoonful of Shaoxing wine and the proper amount of starch.
Cooking method:
1. Peel the big river prawns and take out the meat. Stir and clean the peeled pawns with clean water until they are snowy white. Drain the water and put the prawns on a plate. Put the salt and the egg white liquid in, and then stir them with chopsticks until they are sticky. Put the starch and the MSG in and stir them well; pickle them for 2 hours.
2. Soak 50g Longjing tea with boiling water for 1 minute and pick out 30g of tea leaves. Leave the rest of the tea water and leaves for later usage.
3. Heat the wok and pour the oil in. When the oil is 40% heated, put the prawns in; stir them with chopsticks rapidly. When the prawns are white like jade, put them in a colander to drain the oil. Put the scallions to simmer in the wok and then put the prawns in. Pour the tea leaves and tea water in the wok immediately and pour the Shaoxing wine in. Fry them for a moment. And the dish can be served.

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