This famous Zhejiang cuisine – hailing back to the Qing Dynasty – will please the most discerning palate and appetite. Ostensibly simple, the fresh crispiness of the prawns is underscored with the green fragrance and finish of Longjing (Dragon Well) tea.
350g raw peeled shrimp or raw king prawns
7g loose Longjing (Dragon Well) tea leaves. Click here to shop our recommended blend.
1 egg white
1 tbsp cooking oil
2 tsp cornflour
1 tsp salt
1 tsp Huatiao cooking wine
Prepare the prawns and remove their innards. With the dexterity of a skillful surgeon, make a small incision on the back of the prawns and use a toothpick to pry out its dark vein.