Back to Home

Exquisite Longjing Shrimp: A Culinary Gem from Hangzhou

Elias Sterling Elias Sterling
Chinese FestivalLifestyle & Culture

Longjing Shrimp is a culinary masterpiece from the picturesque city of Hangzhou, celebrated for its simplicity and the captivating aroma of Dragon Well Tea. This exquisite dish involves tender river shrimp delicately cooked with freshly harvested Longjing tea leaves, traditionally picked before the Qingming festival. Known for its elegant presentation, the dish showcases the pure white of the shrimp against the vibrant green of the tea, resulting in a flavor profile that is both subtle and refreshing, a true representation of Jiangnan’s refined culinary heritage.

Longjing Shrimp Dish

📋Ingredients

  • 480g Fresh river shrimp, peeled and deveined
  • 2 tablespoons Top-grade Longjing tea leaves, ideally pre-Qingming
  • 1 Egg white
  • 2 tablespoons Cornstarch
  • 1 tablespoon Shaoxing wine
  • 1/2 teaspoon Sea salt
  • 1/4 teaspoon Sugar
  • 1/2 cup Vegetable oil for gentle frying
  • 50ml Hot water to brew the tea

🔪Preparation Method

  • Step 1: Preparing the Shrimp

    • Rinse the shrimp thoroughly under cold water, then pat dry. Combine them with salt, Shaoxing wine, and egg white in a bowl, stirring in one direction until the mixture is slightly frothy. Coat with cornstarch and let marinate in the fridge for about 30 minutes to enhance their texture.

    Marinating Shrimp

    Coated Shrimp

  • Step 2: Brewing the Tea

    • Place the Longjing tea leaves in a glass or a small bowl. Pour 50ml of hot water (around 85°C/185°F) over them to steep for a minute. Retain the tea and leaves for the stir-fry.

    Brewing Longjing Tea

  • Step 3: Gentle Oil Cooking

    • Heat oil in a wok to a moderate temperature (approximately 120°C/250°F). Add the shrimp and stir gently for 30–45 seconds until they turn white and curl. This technique ensures the shrimp remain tender while retaining their delicate appearance. Drain immediately.

    Cooking Shrimp in Oil

  • Step 4: Tea-Infused Stir-Fry

    • Remove excess oil from the wok, leaving a thin layer. Return the shrimp to the wok, pouring in the tea liquid and softened leaves. Season with a touch of sugar and salt.

    Infusing Shrimp with Tea

  • Step 5: Quick Finish and Serve

    • Stir-fry on high heat for no longer than 15–20 seconds, allowing the tea to lightly coat the shrimp without forming a sauce. Serve immediately to maintain the tea’s aromatic freshness.

Essential Tips

  • Tea Quality Matters: Genuine Longjing tea from Hangzhou is crucial for its unique flavor and color. Inferior tea can lead to bitterness and an unappealing appearance.
  • Temperature Precision: Avoid overheating the oil to prevent the shrimp from browning, which would detract from their characteristic appearance and flavor.
  • Use Fresh Shrimp: Opt for fresh river shrimp for their natural sweetness and firm texture; if using frozen, ensure they are fully thawed and dried.
  • Keep It Simple: The dish’s charm lies in its simplicity. Avoid overpowering seasonings like ginger or garlic that might overshadow the tea’s subtle fragrance.

🧪Nutritional Information (Per Serving)

  • Calories: 175 kcal
  • Protein: 23 g
  • Total Fat: 7.5 g
  • Carbohydrates: 3.5 g
  • Antioxidants: High, thanks to the green tea
  • Sodium: 310 mg

More from Chinese Festival