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Dragon Well Tea Shrimp Recipe (龙井虾仁)
December 22nd, 2007Recipes, Chinese Recipes, Recipes22 CommentsIngredients:
1/2 lb raw, peeled & frozen baby shrimp
1 tablespoon Shaoxing wine
1/8 teaspoon salt or to taste
2 teaspoons oil
1 heaped tablespoon Longjing tea leaves
1/4 cup hot water
Some chopped scallion
1 tablespoon egg white
1 teaspoon corn starch
Method:
Defrost the frozen shrimp, rinse well, and pat dry with paper towels. Add corn starch and egg white to the shrimp and marinate for 15 minutes. Prepare the tea in a small tea pot by adding 1/4 cup hot water to the tea leaves. Set aside for 5 minutes and then filter the tea and set aside for the stir-fry.
Heat up 1 teaspoon cooking oil in a wok and toss in the shrimp. Do a few quick stir until the shrimp is 50% cooked, dish out and set aside. Wash the wok and heat it up again with the remaining 1 teaspoon cooking oil. Add the shrimp back into the wok, and quickly follow by the tea, Shaoxing wine, salt, and chopped scallion. Do a quick stir over high heat until the shrimp is cooked, dish out and serve immediately.
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This looks very good and your pictures of this shrimp are fanstastic! Love it.
The shrimp look great and the Longjing tea sounds really interesting.
RM, I would love to try this… I have the Shaoxing wine as well :) Thank you
mental jog
mmm… look so yummy!
since i love shrimp,i guess i would have love this dish (as i would have with any dish to do with shrimp).
i have not come across shrimp prepare with tea though. wine yes, but not tea.
cool tips..i have long jing http://www.teacuppa.com i must make this..
looks very fresh and delicious!
Wah…Isn’t that exspensive for tea?
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Do you interested link exchange with http://thaicookings.blogspot.com/
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Hi!
Do you interested link exchange with http://thaicookings.blogspot.com/
Regards
admin
This is my hubbys most fav dish. The best is served at Ye Shanghai in Marco Polo , Hong Kong . Its all in the quality of the prawns. The rest is no effort at all. Simply fantastic for your taste buds. Gr8 dish Rasa.
It looks so great….as usual ;-) I think it’s time to wish you a merry christas !!! Un très joyeux noel in french ;-) Cheers and drink a glass of good wine for me ^^!
wow…. lovely dish! :)
wishing you and your loved ones a happy christmas! :)
yet another simple but yummy recipe from you! i can’t wait to try it out! tea infused cuisine seems to be getting popular here (thanks to purple cane restaurants) but since they don’t have a branch in penang, guess i’ll have to cook my own tea dishes! thanks for the recipe! :)
RasaMalaysia,
I didn’t know LongJing tea is so expensive!
Wish you and your family a Merry X’mas and a Happy New Year!:)
I was thinking of making this for some time and in the end, procrastination won :(
I like longjing tea a lot (much more than Oolong and Jasmine). The best longjing tea leaves are like “gunpowder”, and once brewed in boiling/hot water, they expands to huge leaves! The tea is light and not as tannic. :)
Mmm! I must try this dish while I’m in South-East Asia!
Wishing you and your family a very Merry Christmas and Happy New Year!
Love the simplicity of the dish and I bet it must be delicious too!
Merry x’mas to you!
You have a recipe for the Dongbo Rou (东波肉/braised pork belly)?
i would really love to eat this in front of the TV hahaha…
Anonymous – thanks for your kind comment.
Kevin – yes, longjing tea is awesome. I love it. :)
Andaliman – good luck, yes, do try it and I hope you will like it. For the tea, you can get it from Chinese stores selling tea leaves.
Lucia – correct, I don’t believe any restaurants in Penang serves this just yet. ;)
Anonymous – I checked out http://www.teacuppa.com, it’s very impressive. I love it…now I know where to get gourmet tea.
Maybahay – yes, they were fresh and delish. :)
Unka – yes, longjing is one of the most expensive tea leaves, but you only need a little bit to cook this dish, so it’s OK. ;)
ThaiCooking – I like your website, I will add you to my blogroll the next time I update. Thanks for your comment.
Kate / Kajal – Yes, I have been to Ye Shanghai in Marco Polo Hong Kong, in fact, I went there just a few months ago. I loooooove the food there, it was great, unfortunately I didn’t try this dish. Anyway, I have to go back there or try out the Ye Shanghai in Shanghai. Been to Shanghai so many times but never tried that restaurant, what a waste!
Claude – I hope you have had a Merry Christmas…now onto New Year!!! Cheers, more wine please. ;)
Meiyen – thanks and happy holidays to you and your honey, too. :)
Lingzie – thanks for your comment. Yes, you can make it, it’s very easy. :)
Kok – I didn’t know either until I bought it. :-O
Tiga – you are right, the longjing tea leaves expanded to very big in the tea pot…it was quite a sight. I was wondering about it when I saw them expanded. :P
East Meets West – which part of SEA are you in? Yes, yes, try it if you can.
Piggy – yes, simple and delish. Happy Holidays to you, too. :)
Okihwn – yes, I do have the recipe for Dongbo Rou, but you will have to wait for it as I haven’t made them. ;)
Joe – that’s what I did, I ate the whole plate in front of the TV. :P
After making the tea, you can take the tea leaves and put it on your skin to improve your complexion ;-)
This dragon well tea shrimp looks. i will try to make it using your dragon well tea shrimp recipe.