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Hong Kong-style Longjing Shrimp

Name: Hong Kong-style Longjing Shrimp
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: cantonese
Ingredients: fresh shrimp; Longjing tea leaves; sugar; Cooking oil

groups2 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 5 minsscheduleTotal: 20 minsoutdoor_grillStir-fry

Allergens:warningShellfish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

4 Steps Total

Preparation

00:00:49

warningStay safe

Hold the knife handle securely when handling seafood with a small knife, and do not point the blade toward yourself to avoid cutting your fingers.

Peel the fresh shrimp shell and remove the head, keeping the tail segment as a phoenix tail shape
Cut a slit down the back of the shrimp with a small knife and remove the shrimp vein

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Watch out

Do not cut too deep when slitting the back of the shrimp, otherwise the shrimp body will be cut in half.

Ingredients:fresh shrimp

Tools:chopping boardknife

Preparation

00:01:11

Steep 10g of Longjing tea leaves in warm water at about 65 degrees for 10 minutes
Soak the peeled shrimp in the tea water for 10 to 20 minutes to fully absorb the tea aroma

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Watch out

Do not steep the tea leaves for too long, otherwise the tea soup will become bitter and affect the texture of the shrimp.

Ingredients:Longjing tea leaves (10 g)fresh shrimp

Tools:strainerbowl

Active Cooking

00:01:40

warningStay safe

The oil temperature is extremely high when adding oil to a hot wok. Add the shrimp quickly and keep a distance to avoid hot oil splashes causing burns.

Scoop out the soaked shrimp and drain the water, no need to dry completely
Heat the wok until it smokes and add 2 tbsp of cooking oil
Pour the drained shrimp into the hot wok and stir fry quickly, adding 1 tsp of sugar

local_fire_departmenthigh heat

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Watch out

The shrimp must be well drained before putting them into the wok, otherwise hot oil will splatter violently and affect the texture.

Ingredients:Cooking oil (2 tbsp)fresh shrimp (300 g)sugar (1 tsp)

Tools:spatulawok

Active Cooking

00:02:20

Add an appropriate amount of Longjing tea leaf bits and stir-fry evenly with the shrimp
Turn off the heat and transfer the stir-fried Longjing shrimp onto a plate to serve

local_fire_departmenthigh heat

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Watch out

Do not add too much tea leaf bits, otherwise it will make the whole dish taste bitter after stir-frying.

Ingredients:Longjing tea leaves

Tools:platewok