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Ingredients (serves 4):
500 g fresh medium prawns (about 16)
1 tbsp Chinese white wine or baijiu
1 tsp sugar
1 tsp salt
1 tsp corn starch
2 tbsp longjing tea leaves, steeped in 1 cup hot water
Method:
1. Pour hot water over longjing tea leaves and allow to steep until leaves are revived and plumped up.
2. Peel and wash prawns. Rinse in very cold water repeatedly until prawn flesh turn clear.
3. Marinate prawns in the sugar, salt and corn starch and baijiu.
4. Heat up a generous scoop of oil until smoking. Quickly run the prawns through the oil and drain immediately, all of five seconds. Drain the oil and place
wok back on the fire.
5. Add prawns, tea leaves and a little tea and toss well to mix. Finally, drizzle more white wine along the side of the wok to add more aroma. Plate and
garnish with more tea leaves.
500 g fresh medium prawns (about 16)
1 tbsp Chinese white wine or baijiu
1 tsp sugar
1 tsp salt
1 tsp corn starch
2 tbsp longjing tea leaves, steeped in 1 cup hot water
Method:
1. Pour hot water over longjing tea leaves and allow to steep until leaves are revived and plumped up.
2. Peel and wash prawns. Rinse in very cold water repeatedly until prawn flesh turn clear.
3. Marinate prawns in the sugar, salt and corn starch and baijiu.
4. Heat up a generous scoop of oil until smoking. Quickly run the prawns through the oil and drain immediately, all of five seconds. Drain the oil and place
wok back on the fire.
5. Add prawns, tea leaves and a little tea and toss well to mix. Finally, drizzle more white wine along the side of the wok to add more aroma. Plate and
garnish with more tea leaves.
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