Entree: China – Zhejiang – 龙井虾仁 ➤ Lóngjǐng xiārén (Lightly stir‑fried shrimp cooked with Longjing Dragon Well green tea in a delicate silky sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 large shrimp, peeled and deveined, approx. 1 lb (450 g)
- 2 tsp (4 g) Longjing Dragon Well green tea leaves
- 1/2 cup (120 ml) boiling water
- 1/2 cup (120 ml) low‑sodium chicken stock
- 1 large egg white, approx. 1 1/16 oz (30 g)
- 1 tbsp (8 g) cornstarch (for shrimp coating)
- 1 tsp (5 ml) Shaoxing wine
- 1/2 tsp (2.5 g) sugar
- 1/2 tsp (2.5 g) salt
- Pinch white pepper
- 1 tbsp (15 ml) vegetable oil for cooking
- 1 tsp (5 ml) sesame oil
- 1 tsp (3 g) cornstarch mixed with 1 tbsp (15 ml) cold water for sauce slurry
- 1 tsp (5 ml) hot oil (optional, for finishing)

Show original ingredient measurements

- 12 large shrimp, peeled and deveined, approx. 1 lb (450 g)
- 2 tsp (4 g) Longjing Dragon Well green tea leaves
- 1/2 cup (120 ml) boiling water
- 1/2 cup (120 ml) low‑sodium chicken stock
- 1 large egg white, approx. 30 g
- 1 tbsp (8 g) cornstarch (for shrimp coating)
- 1 tsp (5 ml) Shaoxing wine
- 1/2 tsp (2.5 g) sugar
- 1/2 tsp (2.5 g) salt
- Pinch white pepper
- 1 tbsp (15 ml) vegetable oil for cooking
- 1 tsp (5 ml) sesame oil
- 1 tsp (3 g) cornstarch mixed with 1 tbsp (15 ml) cold water for sauce slurry
- 1 tsp (5 ml) hot oil (optional, for finishing)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Put 2 tsp (4 g) Longjing tea leaves in a small bowl and pour 1/2 cup (120 ml) boiling water over them. Steep 2–3 minutes, then strain, reserving 1/3 cup (80 ml) tea liquid and discarding the spent leaves or saving a pinch for garnish. Combine reserved tea liquid with 1/2 cup (120 ml) chicken stock.
2. Rinse shrimp and pat dry. In a bowl mix shrimp with 1 large egg white (approx. 1 1/16 oz (30 g)), 1 tbsp (8 g) cornstarch, 1 tsp (5 ml) Shaoxing wine, 1/2 tsp (2.5 g) sugar, and a pinch of white pepper; marinate 10–15 minutes.
3. Heat a wok or large skillet over high heat until very hot. Add 1 tbsp (15 ml) vegetable oil and swirl to coat.
4. Stir‑fry the marinated shrimp in a single layer for 30–60 seconds per side until just turning pink but not fully cooked; remove and set aside.
5. Reduce heat to medium, pour the tea‑stock mixture into the wok and bring to a gentle simmer. Whisk the cornstarch slurry (1 tsp (3 g) cornstarch + 1 tbsp (15 ml) water) and add to the simmering liquid, stirring until sauce slightly thickens.
6. Return the shrimp to the wok and toss briefly in the sauce until shrimp are just cooked through, about 1 minute. Remove from heat and swirl in 1 tsp (5 ml) sesame oil.
7. For a glossy finish, pour 1 tsp (5 ml) hot oil over the top, scatter a tiny pinch of the reserved Longjing leaves if desired, and serve immediately with steamed rice.

1. Put 2 tsp (4 g) Longjing tea leaves in a small bowl and pour 1/2 cup (120 ml) boiling water over them. Steep 2–3 minutes, then strain, reserving 1/3 cup (80 ml) tea liquid and discarding the spent leaves or saving a pinch for garnish. Combine reserved tea liquid with 1/2 cup (120 ml) chicken stock.
2. Rinse shrimp and pat dry. In a bowl mix shrimp with 1 large egg white (approx. 30 g), 1 tbsp (8 g) cornstarch, 1 tsp (5 ml) Shaoxing wine, 1/2 tsp (2.5 g) sugar, and a pinch of white pepper; marinate 10–15 minutes.
3. Heat a wok or large skillet over high heat until very hot. Add 1 tbsp (15 ml) vegetable oil and swirl to coat.
4. Stir‑fry the marinated shrimp in a single layer for 30–60 seconds per side until just turning pink but not fully cooked; remove and set aside.
5. Reduce heat to medium, pour the tea‑stock mixture into the wok and bring to a gentle simmer. Whisk the cornstarch slurry (1 tsp (3 g) cornstarch + 1 tbsp (15 ml) water) and add to the simmering liquid, stirring until sauce slightly thickens.
6. Return the shrimp to the wok and toss briefly in the sauce until shrimp are just cooked through, about 1 minute. Remove from heat and swirl in 1 tsp (5 ml) sesame oil.
7. For a glossy finish, pour 1 tsp (5 ml) hot oil over the top, scatter a tiny pinch of the reserved Longjing leaves if desired, and serve immediately with steamed rice.