Dragon Well Shrimp (Longjing Xiaren)


500 gm (1 lb) fresh shrimp (peeled, deveined, and rinsed) or frozen shrimp (rinsed)
2 tablespoons *Shaoxing wine for marinating, + extra for cooking
1 tablespoon cornstarch for marinating, + 1 teaspoon cornstartch dissolved in 1 teaspoon of water
500 ml (2 cup) Longjing tea, leaves strained out
2 tablespoons vegetable oil
1 clove garlic, minced
2 teaspoons minced ginger
Salt  (optional)
Longjing leaves for garnish (optional)


In a medium sized bowl, combine the shrimp, *Shaoxing, and cornstarch. Marinate in the fridge for 15 to 20 minutes.
Brew the tea at this time.

Heat 1 tablespoon of oil in a wok or large skillet.
Quickly stir-fry the shrimp until half-done, about 1 to 2 minutes, then remove and set aside.
Heat the remaining 1 tablespoon of oil. Stir-fry the garlic and ginger until just fragrant.
Return shrimp to the wok, give a quick toss, and then a light splash of Shaoxing.
Pour in tea and cook until liquid is reduced by half, about 3 minutes.
Stir in the cornflour mixture to thicken the sauce.
Salt may be added or left to your diners.
Transfer to a plate, garnish with optional dry leaves, and serve immediately.