Dragon well tea prawns in lettuce cups

Also known as longjing tea, dragon well tea is made by roasting or steaming the tea leaves right after picking in order to prevent oxidation and retain its bright green colour. The delicate, grassy flavour of this tea pairs especially well with the sweet flesh of fresh prawns, perfect for a light appetiser.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Wok This Way

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 2 tbsp + 1 tsp Shaoxing rice wine (or dry sherry)
• 1 tsp coarsely chopped ginger
• 1 tbsp + 1 tsp Dragon Well tea leaves
• 500 g small to medium prawns, peeled, deveined, butterflied
• 1 tsp salt
• 1 tbsp egg white, beaten
• 2 tsp fish sauce, divided
• 1 tsp cornflour
• 1½ cup vegetable oil, divided
• ¼ cup (60 ml) chicken stock
• ½ small bunch mint, leaves picked
• ½ head butter lettuce leaves, to serve

Marinating time: 5 minutes

Instructions

1. In a small bowl, combine the rice wine and ginger, then stand for 5 minutes before using. Use a spice grinder to grind 1 tbsp tea leaves into a fine powder.
   
2. Meanwhile, rinse the prawns in cold water, pat dry with paper towel and cut in half lengthways. In a medium bowl, combine the prepared prawns with the 1 tbsp infused rice wine, the salt, egg white, half the fish sauce, 1 tsp tea powder and the cornflour, mixing well to combine.
   
3. Heat 1 cup (250 ml) water to 85˚C, using a thermometer to ensure the correct temperature. Steep the remaining tea leaves in the water for 1 minute before straining, reserving both the tea and the leaves.
   
4. Heat 2 tbsp oil in a medium wok or frying pan over high heat, swirling to coat the sides of the pan. Add the prawns and stir-fry for 1 minute, or until they begin to turn pink. Add the remaining infused rice wine, 2 tbsp brewed tea, 1 tsp tea powder, a little chicken stock, 1 tsp Shaoxing wine and the remaining fish sauce. Toss the ingredients with the shrimp for 1 minute, or until just cooked through, then remove from the heat and set aside.
   
5. To make the garnish, heat the remaining oil in a small saucepan over high heat to 180˚C. Fry the steeped tea leaves until lightly golden and crispy. Remove from the oil and drain on paper towels. Repeat with the mint leaves.
   
6. Place the prawns in lettuce leaf cups. Garnish with the fried tea leaves & mint and serve immediately.
   

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Wok This Way

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G