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Longjing Shrimp (Longjing Xia Ren in Chinese, a classic Cantonese cuisine)

Longjing Shrimp is a revered Cantonese dish celebrated for its elegant combination of plump, tender shrimp and the delicate fragrance of Longjing (Dragon Well) tea. The shrimp are marinated to lock in juiciness, then quickly stir-fried with brewed tea leaves and tea-infused sauce, resulting in a dish that balances the sweetness of seafood with the fresh, grassy notes of premium green tea. It’s a sophisticated yet simple dish, perfect for formal dinners or casual meals where you want to savor subtle, layered flavors.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • For the Shrimp
  • - 1 pound 450g large shrimp (21-25 count, peeled and deveined, tails optional)
  • - 1 large egg white from about 1 egg, for tenderizing
  • - 1 tablespoon cornstarch for coating, prevents overcooking
  • - ½ teaspoon salt for marinating
  • - ¼ teaspoon white pepper freshly ground
  • - 2 tablespoons vegetable oil or peanut oil, for stir-frying
  • For the Tea & Sauce
  • - 2 tablespoons premium Longjing Dragon Well green tea leaves (divided)
  • - ½ cup 120ml hot water (for brewing tea)
  • - 1 tablespoon light soy sauce for subtle seasoning
  • - 1 teaspoon granulated sugar to balance flavors
  • - 1 tablespoon Shaoxing rice wine or dry sherry, optional
  • - 1 teaspoon sesame oil for finishing aroma

Equipment

  • - Sharp knife and cutting board (for deveining shrimp)
  • - Wok (preferred for high-heat stir-frying, ensures shrimp stay tender)
  • - Small bowl (for marinating shrimp and mixing sauce)
  • - Slotted spoon (for transferring shrimp and tea leaves)
  • - Teapot or small pot (for brewing Longjing tea)
  • - Wooden spatula (for stirring)
  • - Colander (for draining shrimp)
  • - Paper towels (for patting dry shrimp)

Method
 

  1. Prep and marinate shrimp: Rinse peeled and deveined shrimp under cold water, then pat dry thoroughly with paper towels (dry shrimp absorb marinade better). In a small bowl, mix shrimp with egg white, cornstarch, salt, and white pepper. Stir gently to coat each shrimp evenly. Let marinate for 10 minutes.
  2. Brew Longjing tea: Place 1.5 tablespoons Longjing tea leaves in a teapot or small bowl. Pour hot water over the leaves and steep for 3 minutes. Strain the tea, reserving both the tea liquid (about ¼ cup) and the brewed tea leaves. Set aside.
  3. Preheat the wok: Heat a wok over high heat until smoking. Add 1 tablespoon vegetable oil and swirl to coat the wok evenly.
  4. Stir-fry shrimp: Add the marinated shrimp to the hot wok. Stir-fry quickly with a wooden spatula for 1-2 minutes until the shrimp turn pink and curl into a C-shape (do not overcook, as they will become tough). Use a slotted spoon to transfer the shrimp to a plate, leaving any excess oil in the wok.
  5. Make tea sauce: In the same wok, add the remaining 1 tablespoon vegetable oil. Add the brewed tea leaves and stir-fry for 30 seconds to release their fragrance. Pour in the reserved tea liquid, light soy sauce, sugar, and Shaoxing rice wine (if using). Stir well and bring to a simmer.
  6. Combine and finish: Return the stir-fried shrimp to the wok. Toss gently for 30 seconds to coat the shrimp with the tea sauce. Drizzle with sesame oil and stir once more to combine.
  7. Serve: Immediately transfer the Longjing Shrimp to a serving plate. Sprinkle the remaining 0.5 tablespoon dry Longjing tea leaves on top for garnish (optional). Serve hot as a main dish or appetizer, paired with steamed rice.

Notes

- Shrimp selection: Choose large, fresh shrimp (21-25 count per pound) for the best texture. Keeping the tails on adds visual appeal and flavor.
- Tea choice: Use premium Longjing green tea for the most authentic fragrance. Avoid low-quality tea, as it may impart a bitter taste.
- Cooking tip: High-heat quick stir-frying is essential to keep the shrimp tender. Do not overcook the shrimp—they are done when they turn pink and curl.
- Marinade trick: Egg white and cornstarch form a protective coating around the shrimp, locking in moisture and preventing them from sticking to the wok.
- Variation: For a lighter version, skip the sesame oil and reduce the amount of vegetable oil. Add a pinch of lemon zest to the sauce for a bright, citrusy twist.