serves
4-6
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Jiangsu and Zhejiang
episode • Destination Flavour China • cooking • 26m
G
episode • Destination Flavour China • cooking • 26m
G
Ingredients
- 1 tbsp Longjing (Dragon Well) tea leaves
- 500 g peeled green prawns, deveined
- 1 egg white
- 1 tsp cornflour, plus a 1 tsp extra mixed into a slurry with cold water
- ½ tsp salt
- 2 tbsp vegetable oil
- 2 spring onions, cut into 5 cm lengths
- 1 tbsp Shaoxing wine
Marinating time: 10 mins
Serves 4-6 as part of a shared meal.
Instructions
1. Heat 125 ml (½ cup) water to 70- 90°C.
2. Steep the tea leaves in the water for 5 minutes, then strain the tea and reserve the tea and leaves.
3. Combine the prawns, egg white, cornflour, salt and 2 tablespoons water in a bowl and marinate for 10 minutes, massaging the mixture into the prawns for a few minutes. Rinse the prawns well.
4. Heat a wok over medium heat, then add the oil.
5. When hot, add the spring onions and toss for about 1 minute or until very fragrant. Remove the spring onions from the wok, leaving the oil in place.
6. Add the prawns and toss through the oil. Add the tea water, Shaoxing wine and a pinch of the reserved tea leaves and toss the prawns until barely cooked through. Thicken any liquid with a little of the cornflour slurry if necessary. Serve immediately.
Photography by Adam Liaw.
with Adam Liaw airs 7.30pm, Wednesday on SBS and then on SBS On Demand. Visit the for recipes, videos and more.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Jiangsu and Zhejiang
