Prawns in Longjing tea

Prawns in Longjing tea

Complement prawns with the sweet and slightly bitter flavour of Longjing tea to bring out their natural sweetness – serve with jasmine rice as part of a Chinese feast
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Put the egg white in a bowl with the potato or cornflour. Whisk together to a fine batter. Season with sea salt and ground white pepper and mix. Add the prawns and coat well.
  2. Step 2

    Heat a wok or saucepan just less than half-full with groundnut oil, heat to 180C checking with a cooking thermometer. Lower the prawns into the oil using a spider strainer and fry for less than 10 seconds. Scoop out and drain on a plate lined with kitchen paper.
  3. Step 3

    Boil the kettle, place 1 tbsp Longjing tea in a bowl and pour over 150ml hot water. Let it steep for 2 mins.
  4. Step 4

    Add 1 tbsp oil to another wok or deep frying pan and put over a high heat until the oil is slight smoking. Add the prawns and 50ml of the tea, followed by the spring onions, shaoxing rice wine or dry sherry, add a few tea leaf pieces and season with salt and ground white pepper, then stir in the cornflour mixture to thicken. Add a little more tea or water if you need to. Take off the heat and serve immediately with cooked jasmine rice and other Chinese dishes.