Long Jing Chao Xia

1. 1

   IF THE SHRIMP ARE UNPEELED, peel them by removing their shell, legs and tail.

2. 2

   Devein them by making a surface cut down the back of the shrimp and removing the black, green or yellow matter.

3. 3

   Rinse them well under cold running water and pat them thoroughly dry with paper towels.

4. 4

   Rub the shrimp evenly with salt and set aside.

5. 5

   Put the tea leaves in a heat-proof measuring cup and pour in the hot water.

6. 6

   Let the tea steep for 15 minutes.

7. 7

   Heat a wok or large saute pan until it is hot and add the oil.

8. 8

   Then add the shrimp and rice wine and stir-fry for 30 seconds.

9. 9

   Pour in the tea and half of the leaves and cook for another minute.

10. 10

    Remove the shrimp with a slotted spoon to a serving platter and reduce any liquid in the wok by half.

11. 11

    Pour this over the shrimp and serve at once.

* Per serving · 4 servings · Values may vary.