Longjing Shrimp

龙井虾仁

Longjing Shrimp — Jiangsu-ZhejiangHangzhou home cooking.

Ingredients

• large shrimp, peeled and deveined, tails removed
• Longjing (Dragon Well) green tea leaves, loose-leaf
• egg white
• light soy sauce
• Shaoxing wine

Instructions

1. Rinse shrimp under cold water, pat very dry with paper towels. Mix gently with egg white and 1 tsp of the Shaoxing wine; let sit 10 minutes at room temperature. (Shrimp look plump and slightly opaque at edges)
2. Steep tea leaves in 60 ml (¼ cup) hot water (80°C / 176°F — just below boiling) for 2 minutes. Strain, reserving both tea liquid and leaves separately. (Tea liquor is pale jade-green, fragrant but not bitter)
3. Heat wok over medium-high heat until a drop of water sizzles and evaporates instantly. Add 15 ml (1 tbsp) neutral oil, swirl to coat. (Oil shimmers faintly, no smoke yet)
4. Add shrimp in single layer. Stir-fry 1 minute until edges turn pink but centers remain translucent. Remove immediately to a plate. (Shrimp curl slightly and glow with natural sheen)
5. Lower heat to medium. Add reserved tea leaves and stir 20 seconds until aromatic. Return shrimp, pour in reserved tea liquid and light soy sauce. Toss 30 seconds — just until shrimp are fully opaque and coated. Serve immediately. (Tea leaves cling lightly to shrimp; no pooling liquid remains)