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  • 500 g uncooked Prawns shrimp, peeled and de-veined but with tails left intact

  • 1 tablespoon Cornflour cornstarch

  • 2 tablespoons shao hsing wine

  • 0.5 cup boiling Water

  • 1 tablespoon Longjing tea leaf

  • 2 cups vegetable oil for deep-frying

  • 1 tablespoon Peanut Oil

  • 2.5 cm piece of Ginger finely chopped

  • 2 Garlic Cloves finely chopped

  • 1 tablespoon shao hsing wine extra


  • 1.

    Combine prawns with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 30 minutes.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Heat peanut oil in cleaned wok until surface seems to shimmer slightly.

  • 5.

    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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