Clean prawns and remove the heads and shells leaving the tail. Keep the prawn heads for other uses, like to make a prawn stock.
Devein and butterfly prawns, then make a small slit under the prawns. Insert the tail end through the hole and pull it half-way through to get a pretty pattern.
Marinate prawns with egg-white, salt, ginger, wine and cornstarch for about 15 minutes.
Brew a small pot of Long Jing Tea for about 5 minutes.
Heat oil and sauteed prawns till half cooked. Add about 4-5 tbsp tea with leaves, mix well and transfer to plate when prawns turned pink. Enjoy the delicate fragrance of this Aromatic Long Jin Prawns ( 茶香龙井虾仁 )!
The two combination which I had prepared for the Lunar New Year, sweet succulent prawns stir fried together with the mild bitter taste and coarse texture of the tea leaves, makes this Aromatic Long Jin Prawns a unique seafood dish.
06 Feb 2017