Prawns in Longjing tea

• egg white1
• potato flour↗50g g

  or cornflour

• ground white pepper↗

  to taste

• tiger prawns↗8 large

  shells off, deveined, rinsed and drained

• groundnut oil

  for frying

• Longjing tea leaves↗1 tbsp tbsp

  (also known as ‘Dragon Well’ tea)

• groundnut oil1 tbsp tbsp
• spring onions↗2

  whites only, sliced

• shaoxing rice wine↗1 tbsp tbsp

  or dry sherry

• cornflour↗1 tsp tsp

  mixed with 2 tsp cold water

Step-by-step instructions

1. 1

   Put the egg white in a bowl with the potato or cornflour. Whisk together to a fine batter. Season with sea salt and ground white pepper and mix. Add the prawns and coat well.

2. 2

   Heat a wok or saucepan just less than half-full with groundnut oil, heat to 180C checking with a cooking thermometer. Lower the prawns into the oil using a spider strainer and fry for less than 10 seconds. Scoop out and drain on a plate lined with kitchen paper.

3. 3

   Boil the kettle, place 1 tbsp Longjing tea in a bowl and pour over 150ml hot water. Let it steep for 2 mins.

4. 4

   Add 1 tbsp oil to another wok or deep frying pan and put over a high heat until the oil is slight smoking. Add the prawns and 50ml of the tea, followed by the spring onions, shaoxing rice wine or dry sherry, add a few tea leaf pieces and season with salt and ground white pepper, then stir in the cornflour mixture to thicken. Add a little more tea or water if you need to. Take off the heat and serve immediately with cooked jasmine rice and other Chinese dishes.