BROWSE: EASY WEEKNIGHT (NEW BLOG!)

Rasa Malaysia: Easy Delicious Recipes

Rasa Malaysia: Easy Delicious Recipes

You are here:Home  /  Recipes  /  Dragon Well Tea Shrimp

Dragon Well Tea Shrimp

Jump To Recipe
Recipe Index

Dragon Well Tea Shrimp. Infused with the aromatic and highly priced–and valued–Longjing tea, this dish pleases one’s palate with the lingering fragrance of the tea and the crunchy texture of the shrimp | rasamalaysia.com

Dragon Well Tea Shrimp. Infused with the aromatic and highly priced–and valued–Longjing tea, this dish pleases one’s palate with the lingering fragrance of the tea and the crunchy texture of the shrimp | rasamalaysia.com

I haven’t been dishing out too many home-cooked foods lately, as you all know, I was busy with Menu for Hope 4.

The campaign ended with a whopping US$82,611.00 raised, so this means that I am back to my regular posting schedule and will be serving up even more scrumptious and mouthwatering food content for your reading and viewing pleasure.

Dragon Well Tea Shrimp. Infused with the aromatic and highly priced–and valued–Longjing tea, this dish pleases one’s palate with the lingering fragrance of the tea and the crunchy texture of the shrimp | rasamalaysia.com

Today, I would like to introduce you to a well-known Hangzhou dish called Longjing Xia Ren (龙井虾仁) or literally, Dragon Well Tea Shrimp.

Infused with the aromatic and highly priced–and valued–Longjing tea, this dish pleases one’s palate with the lingering fragrance of the tea and the crunchy texture of the shrimp…

Dragon Well Tea Shrimp. Infused with the aromatic and highly priced–and valued–Longjing tea, this dish pleases one’s palate with the lingering fragrance of the tea and the crunchy texture of the shrimp | rasamalaysia.com

Longjing (Dragon Well) is a famous variety of green tea from Hangzhou (杭州) in the Zhejiang province in China.

Renowned for its high quality and intensely fragrant body, Longjing tea is well regarded as one of the most famous teas produced in China. For your information, this tea is priced at US$40.00/lb or more in the tea shops here in the US.

Dragon Well Tea Shrimp. Infused with the aromatic and highly priced–and valued–Longjing tea, this dish pleases one’s palate with the lingering fragrance of the tea and the crunchy texture of the shrimp | rasamalaysia.com

I first had Longjing Xia Ren (龙井虾仁) in a Hangzhou restaurant in Beijing; my Beijing friend told me that Hangzhou cuisine is superior and one of the best in China and that I had to try it out.

Prior to that, my friends in Shanghai also raved about the delicate cooking style of Hangzhou and that it’s the “secret” why Shanghainese foods are so delectable. (Due to its proximity to Hangzhou, chefs in Shanghai have been adopting and incorporating the best Hangzhou elements into Shanghainese cooking.)

I couldn’t agree more after the first bite of the famed Dongbo Rou (东波肉/braised pork belly) and this very fine Longjing Xia Ren (龙井虾仁).

Dragon Well Tea Shrimp. Infused with the aromatic and highly priced–and valued–Longjing tea, this dish pleases one’s palate with the lingering fragrance of the tea and the crunchy texture of the shrimp | rasamalaysia.com

While the original recipe calls for tiny river shrimp native to that region, I opted for raw, peeled, and frozen baby shrimp–which coincidently is an import from Malaysia.

The frozen shrimp lends that crunchy texture that I was looking for. With the simplest of ingredients, a wonderful dish was created and superb flavor delivered. I especially love that bitter tint of Longjing tea in the shrimp; it was out-of-this-world.

This Dragon Well Tea Shrimp will go well with the following recipes:

  1. Minced Chicken with Pork Rolls
  2. Pork Ribs and Lotus Roots Soup
  3. Steamed Scallops with Fermented Black Beans
  4. Stir-fried Chive Buds

SUBSCRIBE AND GET NEW RECIPES

Print
Rating

Long Jing Xia Ren (龙井虾仁) / Dragon Well Tea Shrimp Recipe

Dragon Well Tea Shrimp. Infused with the aromatic and highly priced–and valued–Longjing tea, this dish pleases one’s palate with the lingering fragrance of the tea and the crunchy texture of the shrimp.

Course Side Dish
Cuisine Chinese
Keyword Dragon Well Tea Shrimp
Servings 4 people
Calories 83 kcal
Author

Ingredients

  • 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 cornstarch

Instructions

  1. 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.
  2. 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.
Nutrition Facts
Long Jing Xia Ren (龙井虾仁) / Dragon Well Tea Shrimp Recipe
Amount Per Serving (4 people)
Calories 83 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 142mg 47%
Sodium 519mg 22%
Potassium 45mg 1%
Protein 12g 24%
Vitamin C 2.8%
Calcium 8.2%
Iron 6.7%
* Percent Daily Values are based on a 2000 calorie diet.
Love this Recipe? Try More!

Latest Recipes:

If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.

Pin392
Share13
Tweet
405 Shares
JOIN RASA MALAYSIA INSIDERS ON FACEBOOK

22 COMMENTS... read them below or add one

  3. 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

    Reply

  7. 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!

    Reply

  8. 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. :)

    Reply

  10. 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! :)

    Reply

  12. 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 ^^!

    Reply

  13. 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.

    Reply

  19. 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.

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *