Combine prawns with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 30 minutes.
Put tea leaves in a heatproof bowl, pour over boiling water and allow to steep for 2 minutes. Strain and reserve tea leaves, discarding liquid.
Heat vegetable oil in a hot wok until surface seems to shimmer slightly, then carefully add half the prawns and deep-fry for 3 minutes. Using a slotted spoon, remove prawns from wok and drain on kitchen paper. Repeat processwith remaining prawns. Carefully pour oil out of wok and wipe clean with kitchen paper.
Heat peanut oil in cleaned wok until surface seems to shimmer slightly.
Add ginger, garlic and prawns and stir-fry for 30 seconds. Add extra shao hsing wine, soy sauce and sesame oil and stir-fry for a further 1–2 minutes. Add reserved tea leaves, mix well and serve immediately.484
The distinctive elongated, needle-like leaves of Longjing tea add a delicate flavour to this dish. Any high-quality, longleaf green tea can be substituted, but don’t try to make this with the same quantity of tea made from shredded leaves, or with large-leafed tea, as these will spoil the texture of the sauce.
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