Longjing Shrimp (Dragon Well Shrimp)

longjing shrimp recipe

This elegant Hangzhou dish highlights the delicate aroma and flavor of Longjing tea, pairing it with tender shrimp for a light, fragrant stir-fry. It’s a beloved specialty in Zhejiang cuisine and an excellent way to enjoy the culinary side of premium green tea.


🧾 Ingredients:

  • 200g (7 oz) fresh shrimp (peeled, deveined)

  • 1 tbsp Shaoxing wine (or dry sherry)

  • ½ tsp salt

  • 1 egg white

  • 1 tsp cornstarch

  • 1 tbsp vegetable oil

  • 8–10 Longjing tea leaves (plus ½ cup freshly brewed Longjing tea)


🍳 Instructions:

1. Prep the Shrimp:

  • Clean and pat dry the shrimp.

  • In a bowl, mix shrimp with salt, Shaoxing wine, egg white, and cornstarch.

  • Let marinate for 10–15 minutes.

2. Brew the Longjing Tea:

  • Steep about 1 tsp Longjing leaves in hot water (~175°F / 80°C) for 1–2 minutes.

  • Strain the leaves, reserving both the liquor and the leaves.

3. Blanch the Shrimp:

  • Bring water to a light simmer (not boiling).

  • Add marinated shrimp and gently poach until they just turn pink and firm—about 30 seconds to 1 minute.

  • Remove and drain.

4. Stir-Fry the Dish:

  • Heat a wok or skillet over medium heat with 1 tbsp vegetable oil.

  • Add the drained shrimp and toss briefly.

  • Pour in the reserved tea liquor and a few tea leaves.

  • Stir-fry gently for 30–60 seconds, allowing the tea to infuse the shrimp.

5. Serve:

  • Plate the shrimp and garnish with a few Longjing leaves.

  • Serve warm with jasmine rice or as part of a light tea-inspired meal.


🍃 Tips:

  • Use loose leaf Longjing for a sweeter, more aromatic note.

  • Don’t overcook the shrimp or the tea will become bitter.

  • The dish is all about subtlety—clean, delicate flavors should shine.



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