Longjing Shrimp

Why this dish works

This dish teaches that a Chinese dish can be aromatic and restrained rather than saucy. The tea should lightly perfume the shrimp without turning bitter.

Recipe at a glance

Ingredients

• 12 oz peeled shrimp
• 1 teaspoon Shaoxing wine
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 tablespoon Dragon Well tea or other green tea leaves
• 1/3 cup hot water for brewing tea
• 1 tablespoon neutral oil
• 1 teaspoon minced ginger, optional
• Pinch of sugar
• White pepper

Method

1. Marinate shrimp with Shaoxing wine, cornstarch, and salt for 10 minutes.
2. Brew tea with hot water for 2 minutes. Strain and reserve both tea liquid and a few leaves if desired.
3. Heat oil in a wok or skillet. Add ginger if using.
4. Add shrimp and stir-fry until barely opaque.
5. Add a tablespoon or two of tea liquid, sugar, and white pepper.
6. Toss briefly and remove from heat before the shrimp overcook.
7. Garnish with a few tea leaves if desired.

Menu-literacy notes

• 龙井虾仁 / Longjing shrimp: a Hangzhou place-name dish.
• Tea aroma: the tea should be subtle, not bitter.
• Freshness: the dish depends on shrimp texture.
• Zhejiang clue: wine, tea, seafood, and restraint define the dish.

Variations and substitutions

• Use a mild green tea if Longjing is unavailable.
• Use scallops instead of shrimp.
• Skip ginger for a cleaner tea aroma.
• Add blanched peas for color, though this is less classic.

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