Dragon Well Prawns

Name: Dragon Well Prawns
Yield: Serves 4
Cuisine: China
Ingredients: 15 ml/1 tbsp vegetable oil; 1 spring onion/scallion, chopped, plus extra to garnish; 1 spring onion/scallion, chopped, plus extra to garnish; 2.5 ml/½ tsp ground black pepper; 30 ml/2 tbsp Shaoxing wine or dry sherry; 2.5 ml/½ tsp sugar; 15 ml/1 tbsp light soy sauce; 5 ml/1 tsp jasmine tea leaves; 15 ml/1 tbsp sesame oil; boiled rice, to serve; 450 g/1 lb prawns/shrimp, shelled; 450 g/1 lb prawns/shrimp, shelled; 30 ml/2 tbsp Shaoxing wine or dry sherry; 1 egg white

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

The original version of this classic Hangzhou dish calls for the prawns to be cooked in Dragon Well tea, but it is something of an acquired taste and can be overpowering. Dragon Well tea is also hard to obtain outside China. Instead, you can use a weak tea made with jasmine tea leaves.

Ingredients

450 g/1 lb prawns/shrimp, shelled
1 egg white

Asia
China
Hangzhou
Fish course
Pescatarian

Method

Devein the prawns by making a shallow cut down the centre of the curved back and pulling out the black vein. In a shallow dish, lightly beat the egg white and mix with the wine or sherry, sugar and soy sauce. Add the prawns and marinate for 30 minutes.
Boil 250 ml/