Dragon Well Tea Longjing Shrimp

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A signature Hangzhou specialty from Zhejiang province, Dragon Well Tea Shrimp pairs tender, velveted river shrimp with the grassy, floral aroma of premium Longjing green tea. The dish is prized for its delicate flavor and pale jade-colored sauce that whispers rather than shouts.

Nutrition Facts

Per serving (estimated)

• 215 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 4 gCarbs
• 0 gFiber
• 1 gSugar
• 27 gProtein
• 720 mgSodium
• 230 mgPotassium
• 85 mgCalcium
• 1 mgIron
• 2 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the shrimp marinade

• 1 lb (450 g) large shrimp, peeled and deveined (tails removed, optional)
• 1 large egg white, lightly beaten
• 1 1/2 tsp cornstarch
• 1 tsp Shaoxing wine
• 1/2 tsp fine salt
• 1/4 tsp ground white pepper

For the tea and stir-fry

• 2 tbsp Dragon Well (Longjing) green tea leaves, plus extra for garnish
• 1/2 cup hot water, about 175 F (80 C)
• 3 tbsp peanut oil, divided
• 2 tsp Shaoxing wine
• 1 tsp fine salt
• 1 tsp granulated sugar
• 2 tsp cornstarch mixed with 2 tbsp cold water
• 1 small scallion, very thinly sliced (optional)

Directions

1. Brew the tea: place the Longjing leaves in a small bowl, pour the hot water over them, and steep for 2 minutes. Strain, keeping both the brewed tea and the rehydrated leaves separate.
2. Pat the shrimp very dry with paper towels. In a bowl, combine the shrimp with egg white, cornstarch, Shaoxing wine, salt, and white pepper. Mix gently until coated and let marinate for 15 minutes.
3. Heat 1 tbsp of the peanut oil in a wok or large skillet over medium heat. Add the reserved rehydrated tea leaves and stir-fry 10-15 seconds until fragrant, then remove with a slotted spoon and set aside.
4. Add the remaining 2 tbsp oil to the wok and raise the heat to high until shimmering. Add the marinated shrimp in a single layer and stir-fry for 1 to 1 1/2 minutes, just until they turn pink and curl.
5. Pour in the brewed tea along with Shaoxing wine, salt, and sugar. Bring to a gentle simmer, stirring carefully so the egg-white coating stays intact.
6. Stir the cornstarch slurry and drizzle it into the wok in a thin stream, tossing until the sauce lightly glazes the shrimp and looks glossy, about 30 seconds.
7. Return the seared tea leaves to the wok, scatter in the scallion if using, give one quick toss, and immediately transfer to a warm serving plate.
8. Top with a pinch of fresh Longjing leaves for aroma and serve right away with steamed jasmine rice.

Cook’s Notes

• Use only authentic Dragon Well (Longjing) leaves; the flat, tender buds give the cleanest, sweetest tea flavor. Substitute a high-grade pan-fired green tea only if needed.
• Do not overcook the shrimp; they turn rubbery in seconds. Pull them from the heat as soon as they curl and turn opaque.
• Water temperature matters: water that is too hot will scorch the leaves and turn the sauce bitter. Aim for about 175 F (80 C).
• For an even more aromatic result, briefly rinse the brewed leaves with cool water before stir-frying so they retain their bright green color.
• Traditional recipes call for small river shrimp (xia); if you can find them, halve the cook time and skip the deveining step.

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