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A Tea Inspired Feast - Dragonwell Tea King Prawns

A nutty green tea meets delicious king prawns, just in time to celebrate Chinese New Year. Sounds bizarre, but it’s the perfect combination…


9 oz (255 g) king prawns
2 generous teaspoons Dragonwell Long Jing tea leaves
250ml vegetable oil (the authentic taste requires plenty of oil)

For the marinade:
1 egg white
½ teaspoon Shaoxing wine (typically found in 'World Food' section of Supermarkets)
½ teaspoon salt
1 ½ tablespoons cornflour

For the sauce:
2 tablespoons chicken stock
¼ teaspoon potato starch or cornstarch
¼ teaspoon salt


  1. Wash the prawns and pat dry.  Add the salt and stir by hand for about 1 minute until sticky.  Combine the egg white, Shaoxing wine, and cornflour and add the mixture to the prawns.  Stir until well-coated and marinate for at least 2 hours.
  2. Brew the Dragonwell tea for three minutes, using 2 teaspoons of leaves with 150ml water. Ideally, use water at 80° (once boiled, open the kettle lid and leave for 5 min).  Once brewed, strain the leaves and put aside.
  3. After 2 hours, add 1 teaspoon of oil into the marinated prawns and gently stir. Heat the remaining oil in a wok until slight wisp of smoke start to rise.  Add the prawns, stirring quickly for about one minute. Transfer to a strainer to drain. 
  4. Mix the ingredients for the sauce with 2 tablespoons of brewed Dragonwell tea. Lightly heat 1 teaspoon of oil in the wok, then pour in the tea and sauce mixture and stir until thickened. Place the prawns back in the wok and stir and cook for another 30 seconds, until well coated with sauce.  Scatter a few Dragonwell tea leaves over the dish as a finishing touch.
  5. Serve immediately and enjoy with a fresh cup of Dragonwell tea. 

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