longjing tea shrimp recipe

Serves: 6    |   Time: 30-mins (plus chilling time). Do a quick stir over high heat until the shrimp is cooked, dish out and serve immediately. Dragon Well Tea Shrimp. Any Chinese green tea may be used in its place, though. Heat a wok with oil until hot, adding the shrimps and cooking until just pink. This fast and easy recipe is always a favorite and with the addition of healthy green tea, good for you, too. Wiping the wok clean, add a little cooking wine and the tea liquid and bring to a simmer. Mix the raw shrimp or prawns with egg white, cooking wine and corn starch. For marination of shrimp, add 1 tbsp rice wine and white pepper to shrimp, mix, and then add cornstarch last. Do a few quick stir until the shrimp is 50% cooked, dish out and set aside. Return to shrimp to pan, pour in strained green tea liquid and add salt. The story of Longjing shrimp, like many other classic dishes, relates to the Qianlong Emperor (乾隆皇帝), a Qing Dynasty (1616-1911) emperor known for his obsession with the region of Jiangnan (South of the River, 江南) and food. Prepare the tea in a small tea pot by adding 1/4 cup hot water to the tea leaves. ž Hangzhou The use of tea has always been a staple in Chinese culture, for not only is it used as a beverage but also in food and medicine. I was convinced that the moment I got to Hangzhou, rows of tea shrubs and a giant, omnipresent lake would greet me. Served to the emperor, who was famished, he quickly devoured the plate that won him over with the pearly pink shrimp peppered with soft, green tea leaves. Longjing Tea Shrimp is a green tea-based dish unique to Hangzhou, China. Defrost the frozen shrimp, rinse well, and pat dry with paper towels. 1 tablespoon cornstarch for marinating, + 1 teaspoon cornstartch dissolved in 1 teaspoon of water 2 cup Longjing tea, leaves strained out 2 tablespoons vegetable oil 1 clove garlic, minced 2 teaspoons minced ginger Salt to taste (optional) Longjing leaves for garnish (optional) In a medium sized bowl, combine the shrimp, Shaoxing, and cornstarch. For your information, this tea is priced at US$40.00/lb or more in the tea shops here in the US. The finished dish features white and tender shrimp and green tea leaves, looks beautiful and tastes very refreshing. Apr. 14, 2016. As he removed the leaves from his cape, the waiter caught a glimpse of his imperial robe beneath. Masterchef John Zhang shows you 2 ways on how to cook shrimp that're super tasty with step by step instruction. I haven’t been dishing out too many home-cooked foods lately, as you all know, I was busy with Menu for Hope 4. No part of the content (digital photographs, recipes, articles, etc.) Rasa Malaysia © 2002–2020 Bee Interactive Corp. Defrost the frozen shrimp, rinse well, and pat dry with paper towels. Longjing Shrimp is famous for being cooked with the best Longjing Tea that are produced in the hills nearby Xihu (West Lake) city. Steamed Scallops with Fermented Black Beans. This Dragon Well Tea Shrimp will go well with the following recipes: This recipe is only 83 calories per serving. Filed Under: Chinese Recipes, Recipes, Shrimp Recipes Tagged With: Seafood, Shrimp, Your email address will not be published. * Percent Daily Values are based on a 2000 calorie diet. 2. in the dish, add salt and egg white, stir with chopsticks until sticky, add starch and marinate for 1 hours. Wash the wok and heat it up again with the remaining 1 teaspoon cooking oil. Give friends £10 off and get £10 off your next order, when you spend over £50, Answer a few simple questions to find your perfect cup of tea, By signing up, you accept the terms of JING's. Stir well, cover and set aside in fridge for at least 15 mins. Add corn starch and egg white to the shrimp and marinate for 15 minutes. Long Jing Xia Ren (龙井虾仁) / Dragon Well Tea Shrimp Recipe. Traditionally, the tea leaves have to be picked around the time of the Qingming Festival, in early April, to ensure their tenderness. Recipes of China: Longjing Tea Shrimp From Hangzhou. Ingredients. 2 In a bowl, combine the shrimp, Shaoxing wine, egg white, sesame oil, salt and cornstarch. Steep the tea leaves in the water for 5 minutes, then strain the tea and reserve the tea and leaves. The shrimp is first coated in egg white and cornstarch before being tossed over a very high heat to cook briefly. 0 Reviews. For the best experience on our site, be sure to turn on Javascript in your browser. (Due to its proximity to Hangzhou, chefs in Shanghai have been adopting and incorporating the best Hangzhou elements into Shanghainese cooking.). Resting at an inn from the rain, he asked a waiter to prepare him a cup of Longjing. Notify me of followup comments via e-mail. Set aside for 5 minutes and then filter the tea and set aside for the stir-fry. While the original recipe calls for tiny river shrimp native to that region, I opted for raw, peeled, and frozen baby shrimp–which coincidently is an import from Malaysia. Mix the raw shrimp or prawns with egg white, cooking wine and corn starch. So far so good, until Lau suggests playing with a recipe developed over centuries as she tours a … Prepare the tea in a small tea pot by adding 1/4 cup hot water to the tea leaves. Defrost the frozen shrimp, rinse well, and pat dry with paper towels. With the simplest of ingredients, a wonderful dish was created and superb flavor delivered. The chef, also surprised and slightly dazed, mistook the Longjing leaves for chopped spring onions and absent-mindedly stirred them into a shrimp dish he was preparing. Hangzhou, one of the most beautiful cities in China, is the birthplace of the legendary Dragon Well tea, or longjing cha (龙井茶) in Mandarin.. Ever since, the dish has remained a speciality. It originates from Hangzhou where they are known for their Longjing tea … Infuse your tea leaves with 100ml of 70-degree water for 2-minutes, and then separate the infusion from the leaf. Here is the recipe to make Longjing Shrimps in Dragon Raja Ingredients: 3 Shrimps 2 Tea Leaves Seasoning: 1 Seasoning 1 Salt 1 Chicken Essence Method: Get all of your ingredients from the fridge Stir and add your seasoning Fry and add the salt and chicken essence. Celery and bamboo shoots, email, and chopped scallion created and superb flavor delivered the wok clean, starch! 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