Prawns In Longjing Tea Recipes

PRAWNS IN LONGJING TEA

Prawns in Longjing tea image

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

Provided by Ching-He Huang

Categories Dinner

Time 14m

Number Of Ingredients 10

Ingredients

1 egg white
50g potato flour or cornflour
ground white pepper, to taste
8 large tiger prawns, shells off, deveined, rinsed and drained
groundnut oil, for frying
1 tbsp Longjing tea leaves (also known as 'Dragon Well' tea)
1 tbsp groundnut oil
2 spring onions, whites only, sliced
1 tbsp shaoxing rice wine or dry sherry
1 tsp cornflour mixed with 2 tsp cold water

Steps:

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

Nutrition Facts : Calories 292 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.6 milligram of sodium

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