This is perhaps one of the most famous dishes of Hangzhou. The prized Long Jing (Dragon Well) tea is paired with fresh river live shrimp. Legend has it that an imperial chef mistakenly dropped some tea leaves while stir-frying white shrimp for the emperor. Thus a classic dish was born. Many connoisseurs of Chinese tea regard Dragon Well to be among the finest.The leaves of this green tea are prepared in a complex process that avoids fermentation. The best quality leaves are picked before the spring rains fall around the beginning of April when
the young stems have but one tender sprout. These fragile sprouts are the basis for the tea’s delicate and refreshing fragrance and taste. It is an unusual, surprising combination that is distinctively exquisite and pure and fresh at the same time.
Ingredients
450g Prawns
1 tablespoon Long Jing (Dragon Well) Tea or
any Chinese green tea
225 ml boiling water
1 ½ tablespoons groundnut or vegetable oil
1 tablespoon Shaoxing rice wine or dry sherry
Salt and freshly ground black pepper to taste
Method
1. If the prawns are unpeeled, peel them by removing their shell, legs, and tail. Devein
them . Rinse them well under cold running water and pat them thoroughly dry with kitchen paper towel.
2. Rub the prawns evenly with salt and set aside.
3. Put the green tea leaves in a heat-proof measuring jug and pour in the hot water and
let the tea steep for 15 minutes.
4. Heat a wok until it is hot and then add the oil. When the oil is hot, add the prawns and
rice wine and stir-fry for 30 seconds.
5. Pour in the tea and half of the leaves and cook for another minute. Remove the shrimp (prawns) with a slotted spoon to a serving platter and reduce any liquid in the wok by half.
chefprathameshkumta 