Long Jing Chao Xia – a delicious recipe with shrimp, salt, china teabags, water boiling, peanut oil, rice wine. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
IF THE SHRIMP ARE UNPEELED, peel them by removing their shell, legs and tail.
2
Devein them by making a surface cut down the back of the shrimp and removing the black, green or yellow matter.
3
Rinse them well under cold running water and pat them thoroughly dry with paper towels.
4
Rub the shrimp evenly with salt and set aside.
5
Put the tea leaves in a heat-proof measuring cup and pour in the hot water.
6
Let the tea steep for 15 minutes.
7
Heat a wok or large saute pan until it is hot and add the oil.
8
Then add the shrimp and rice wine and stir-fry for 30 seconds.
9
Pour in the tea and half of the leaves and cook for another minute.
10
Remove the shrimp with a slotted spoon to a serving platter and reduce any liquid in the wok by half.
11
Pour this over the shrimp and serve at once.
688
kcal
Calories
63
g
Fat
4
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pound shrimp, 2 teaspoons salt, 1 tablespoon china teabags, 1 cup water boiling, and more.
Yes, Long Jing Chao Xia falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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