Ingredients:

1,000 g fresh shrimps, 1.5 g Longjing tea leaves, one egg white, 1.5 g Chinese cooking wine, 3 g fine salt, 40 g starch, 75 g lard.

Method:

1. Peel and thoroughly wash the shrimps. Pat dry with kitchen paper.

2. Put the shrimps in a bowl, and add a pinch of salt and the egg white. Stir to make a sticky mixture. Add the starch, and mix until the shrimps are evenly coated.

3. Brew the tea (1.5 g tea leaves in a cup of 50 g boiling water) and set aside, uncovered, for one minute. Filter 4/5 liquid tea and keep the tea leaves.

4. Melt the lard in a hot wok and add the shrimps. Using chopsticks, quickly stir fry the shrimps so that they cook evenly. After approximately 15 seconds, fish the shrimps out of the oil with a strainer, leaving some oil in the wok.

5. Add the brewed tea and residual liquid tea, Chinese cooking wine, and the remaining salt to the pan, and return the shrimps to the wok. Stir quickly and serve.