Longjing Shrimp, known in some circles as Shrimp with Dragon Well Tea, is a dish that exemplifies the elegance and simplicity of Hangzhou cuisine. This specialty features tender river shrimp paired with the young, aromatic leaves of Longjing tea, traditionally harvested just before the Qingming festival. Esteemed for its aesthetic charm, the dish showcases a striking contrast between the shrimp’s pearly white hue and the vibrant green of the tea leaves. The flavor profile is subtle yet refined, capturing the essence of the Jiangnan region’s sophisticated culinary traditions.

📋Ingredients

• 480g Fresh river shrimp, peeled and deveined
• 2 tablespoons Premium Longjing tea leaves (preferably Pre-Qingming)
• 1 Egg white
• 2 tablespoons Cornstarch
• 1 tablespoon Shaoxing wine
• 1/2 teaspoon Sea salt
• 1/4 teaspoon Cane sugar
• 1/2 cup Light vegetable oil (for velveting)
• 50ml Hot water (to brew the tea)

🔪How to Cook

Step 1: Preparing the Shrimp

Rinse the shrimp under cold water, then pat them dry. In a mixing bowl, combine the shrimp with sea salt, Shaoxing wine, and egg white. Stir in one direction until the egg white is frothy. Add cornstarch, ensuring an even coat. Allow the shrimp to marinate in the refrigerator for about 30 minutes to achieve a springy texture.

Step 2: Brewing the Tea

Place the Longjing tea leaves in a glass or bowl. Pour approximately 50ml of water heated to around 85°C (185°F) over the leaves. Let them steep for one minute. Retain both the brewed tea and the softened leaves for the stir-fry.

Step 3: Velveting the Shrimp

Heat oil in a wok to a moderate temperature, around 120°C (250°F). Add the shrimp and stir-fry quickly for 30-45 seconds, until they turn white and curl slightly. This method ensures they remain tender. Drain the shrimp promptly.

Step 4: Integrating the Tea

Remove most of the oil, leaving a thin layer in the wok. Return the shrimp to the wok, then pour in the brewed tea and leaves. Add a touch of sugar and salt.

Step 5: Final Stir-Fry

Stir-fry on high heat for a brief 15-20 seconds. The tea should lightly glaze the shrimp without forming a heavy sauce. Serve immediately to enjoy the fresh tea aroma.

Important Considerations

• Tea Quality: The heart of this dish lies in the Longjing tea. Authentic tea from Hangzhou is flat, smooth, and jade-green. Inferior tea can lead to bitterness and a less appealing color.
• Temperature Management: Ensure the oil is not too hot, preventing the shrimp from browning and maintaining the dish’s aesthetic and flavor integrity.
• Shrimp Selection: Fresh river shrimp are ideal for their sweet taste and firm texture. If using frozen shrimp, ensure they are fully thawed and dried before marination.
• Seasoning: Maintain the dish’s delicate balance by avoiding overpowering spices such as ginger or garlic.

🧪Nutrition Information (Per Serving)

• Calories: Approximately 170 kcal
• Protein: 23 g
• Total Fat: 7 g (Low-fat approach)
• Carbohydrates: 3.5 g
• Antioxidants: High (due to green tea polyphenols)
• Sodium: 300 mg