Longjing Shrimp (Dragon Well Shrimp)

This elegant Hangzhou dish highlights the delicate aroma and flavor of Longjing tea, pairing it with tender shrimp for a light, fragrant stir-fry. It’s a beloved specialty in Zhejiang cuisine and an excellent way to enjoy the culinary side of premium green tea.

🧾 Ingredients:

• 200g (7 oz) fresh shrimp (peeled, deveined)

• 1 tbsp Shaoxing wine (or dry sherry)

• ½ tsp salt

• 1 egg white

• 1 tsp cornstarch

• 1 tbsp vegetable oil

• 8–10 Longjing tea leaves (plus ½ cup freshly brewed Longjing tea)

🍳 Instructions:

1. Prep the Shrimp:

• Clean and pat dry the shrimp.

• In a bowl, mix shrimp with salt, Shaoxing wine, egg white, and cornstarch.

• Let marinate for 10–15 minutes.

2. Brew the Longjing Tea:

• Steep about 1 tsp Longjing leaves in hot water (~175°F / 80°C) for 1–2 minutes.

• Strain the leaves, reserving both the liquor and the leaves.

3. Blanch the Shrimp:

• Bring water to a light simmer (not boiling).

• Add marinated shrimp and gently poach until they just turn pink and firm—about 30 seconds to 1 minute.

• Remove and drain.

4. Stir-Fry the Dish:

• Heat a wok or skillet over medium heat with 1 tbsp vegetable oil.

• Add the drained shrimp and toss briefly.

• Pour in the reserved tea liquor and a few tea leaves.

• Stir-fry gently for 30–60 seconds, allowing the tea to infuse the shrimp.

5. Serve:

• Plate the shrimp and garnish with a few Longjing leaves.

• Serve warm with jasmine rice or as part of a light tea-inspired meal.

🍃 Tips:

• Use loose leaf Longjing for a sweeter, more aromatic note.

• Don’t overcook the shrimp or the tea will become bitter.

• The dish is all about subtlety—clean, delicate flavors should shine.