Last Updated on November 21, 2020 by Simon Fan
Hangzhou, one of the most beautiful cities in China, is the birthplace of the legendary Dragon Well tea, or longjing cha (龙井茶) in Mandarin.
The locals take so much pride in their tea that they even created a shrimp dish featuring it. The dish is aptly named Dragon Well shrimp.
With a history of 1,200 years, Dragon Well tea is considered one of the best green teas from China. Its signature jade green color, subtle toasty flavor with orchid-like aroma, and mildly sweet aftertaste are revered by tea lovers around the world. To make the tea, hand-picked tea leaves are masterly pan-fried in woks by artisans, using the same method that has been perfected for centuries.
Dragon Well tea comes in several grades, and the best ones are made with first spring shoots, producing a tea with superbly pure and smooth flavor and aftertaste. Ideally, that’s the grade you want to use for making Dragon Well shrimp.
You can find Dragon Well tea at gourmet tea stores or online. If you cannot find Dragon Well tea, try the dish with other mild-flavored green or white tea.
Traditionally, this dish is made with freshwater shrimp, but I find small or medium saltwater shrimp work equally well. To ensure the shrimp stay tender and moist, use the following Chinese techniques:
- First, “velvet” the shrimp, i.e., to coat the shrimp with egg white and potato starch (or cornstarch) and marinate for at least 2 hours. This creates protection for the shrimp during cooking and seals the flavor and moisture.
- Next, blanch the shrimp gently in medium-temperature oil. The cooked shrimp are then quickly tossed with a simple sauce infused with the tea.
“Velveting” is a very useful technique for cooking meat as well. A good example is my recipe for Stir-fried beef with green peppers.
Dragon Well shrimp (龙井虾仁)
Serves 2
Ingredients
9 oz (255 g) shelled small or medium shrimp, deveined
Velveting marinade
¼ teaspoon salt
½ teaspoon Shaoxing wine
½ egg white
1½ tablespoons potato starch or cornstarch
1 teaspoon vegetable oil
⅒ oz (3 g) Dragon Well tea leaves
6 fl oz (180 ml) spring water
1 cup vegetable oil, for blanching the shrimp
Sauce
2 tablespoons unsalted chicken stock or water
¼ teaspoon potato starch or cornstarch
⅛ teaspoon salt
Directions
- Place the shrimp in a bowl. Add the salt and wine, and stir with your hand or a pair of chopsticks until they feel sticky to the touch, about 1 minute. Add the egg white and stir to mix. Add the potato starch and stir until well coated. Let marinate for at least 2 hours in the refrigerator, and remove from the refrigerator 15 minutes before cooking.
- To brew the tea, place the tea leaves inside a tea infuser in a teapot. Heat the water to a temperature between 175°F/80°C and 195°F/90°C, and pour into the teapot. Let steep for 2 to 3 minutes, then remove the leaves and reserve.
- To blanch the shrimp, gently stir in the 1 teaspoon of oil into the shrimp. Heat the 1 cup of oil in a wok (making sure it’s very stable) or skillet over medium heat. When the oil temperature reaches about 280°F/138°C (when tiny wisps of smoke start to rise), add the shrimp and stir quickly to move them around until they turn opaque, about 1 minute. Use a slotted spoon to transfer them to a plate lined with paper towels to drain. Carefully pour the oil into a heatproof bowl, and wipe out the wok if necessary. Alternatively, you can blanch the shrimp in gently boiling water until they turn opaque, then drain well.
- Combine 2 tablespoons of the steeped tea with all the ingredients for the sauce in a bowl. Return 1 tablespoon oil to the wok (or add 1 tablespoon plus 1 teaspoon oil if you’ve cooked the shrimp in boiling water). Pour in the well-stirred sauce mixture and cook over medium heat until it has thickened, about 30 seconds. Return the shrimp to the wok, and stir and toss until they’re just cooked through and well coated with the sauce, about 30 seconds. Serve garnished with some reserved tea leaves, alongside a cup of Dragon Well tea you just made.
