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Bon Appétea: Longjing Prawns
January 13, 2020

Bon Appétea: Longjing Prawns


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. 

Massage the raw prawns in egg white, corn starch, a pinch of salt, and a dose of salad oil so that the prawns will not stick together during the stir-fry process. Cover and refrigerate for an hour.
Infuse your tea leaves with 100ml of 70-degree water and steep for 2 to 3 minutes, and then remove the infusion from the leaf.
Heat a wok with oil on medium heat, adding the prawns and stir-fry.
Before the prawns are well-cooked, add a dose of Huatiao cooking wine and the tea and bring it to a simmer.
Remove from wok and plate with reserved tea leaves to serve.