Longjing shrimps

Gary Rhodes replicates a traditional Hangzhou-style dish of delicately flavoured shrimps using longjing - or dragon well - tea
By Gary Rhodes
Longjing shrimps
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes plus 2 hours 30 minutes chilling
  • Effort: easy


  • 300 g raw shrimps
  • pinches salt
  • ½ tsp cornflour
  • 4 tbsp vegetable oil
  • handfuls fresh longjing tea leaves
  • 300 ml chicken stock
  • mirin, (Japanese rice vinegar) to serve


1. Put the shrimps into a bowl of ice cold water, cover with cling film and chill in the fridge for 30 minutes. Drain, then remove the shells (you can reserve the shells for making stock) and put into a clean bowl.

2. Sprinkle over a pinch of salt, then rinse again under running water and put into a bowl of ice cold water. Cover with cling film and chill in the fridge for 2 hours, or until the shrimps have changed in colour from pale grey to pale pink.

3. Drain the shrimps, then lightly pat dry with kitchen paper. Add a pinch of salt and the cornflour and mix well.

4. Pour half of the oil into a wok or pan, and heat until smoking. Carefully add half of the tea leaves and the chicken stock. Stir well, then remove from the pan and reserve.

5. Heat the pan again and, when smoking, add the rest of the vegetable oil. Add the shrimps with the remaining tea leaves and fry for 3-4 minutes, or until the shrimps are cooked through. Add a ladle of the stock and stir-fry briefly, or until the liquid has evaporated.

6. Spoon the shrimps onto a serving plate and serve with a small dish of rice wine vinegar, for dipping.

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