Prawns in Longjing tea recipe | Good Food
Complement prawns with the sweet and slightly bitter flavour of Longjing tea to bring out their natural sweetness – serve with jasmine rice as part of a Chinese feast
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Cooking tools:
- Spider strainer
- Deep-fry thermometer
- Wok
- Saucepan
- Skillet
- Kitchen scale
- Stove
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spatula
- Colander
- Paring knife
- Cutting board
- Plate
- Paper towel
- Serving platter
Ingredients
- 1 egg white
- 50g potato flour or cornflour
- ground white pepper to taste
- 8 large tiger prawns shells off, deveined, rinsed and drained
- groundnut oil for frying
- 1 tbsp Longjing tea leaves (also known as ‘Dragon Well’ tea)
- 1 tbsp groundnut oil
- 2 spring onions whites only, sliced
- 1 tbsp shaoxing rice wine or dry sherry
- 1 tsp cornflour mixed with 2 tsp cold water
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