Longjing Shrimp

Name: Longjing Shrimp
Total time: 28 min
Yield: 2 servings
Cuisine: Jiangsu-Zhejiang
Ingredients: large shrimp, peeled and deveined, tails removed; Longjing (Dragon Well) green tea leaves, loose-leaf; egg white; light soy sauce; Shaoxing wine

龙井虾仁 · lóng jǐng xiā rén

家庭快手版 · Home version: Family version uses gentle wok-tossing and avoids overcooking—no cornstarch slurry, unlike restaurant versions that prioritize glossy sheen.

My aunt in Hangzhou’s West Lake district would pick fresh Longjing leaves herself each April, then steep them lightly before stir-frying with spring shrimp from Tonglu. She’d say, 'The tea isn’t for flavor—it’s for breath.'

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

large shrimp, peeled and deveined, tails removed大虾仁（去壳去线，去尾）🛒 local250 g
Longjing (Dragon Well) green tea leaves, loose-leaf龙井绿茶（散装）🏮 asian6 g
egg white蛋清🛒 local15 ml
light soy sauce生抽🏮 asian8 ml
Shaoxing wine绍兴酒🏮 asian10 ml

large shrimp, peeled and deveined, tails removed: Use fresh or high-quality frozen; avoid pre-blanched or salted shrimp

Longjing (Dragon Well) green tea leaves, loose-leaf: Substitute: Japanese sencha if unavailable — avoid matcha or flavored teas

egg white: Helps tenderize shrimp without starch

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

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Instructions

1Rinse shrimp under cold water, pat very dry with paper towels. Mix gently with egg white and 1 tsp of the Shaoxing wine; let sit 10 minutes at room temperature.
吸干+静置是嫩的关键
🔍 Look for 10 分钟 · 10 minutes
Visual: 虾仁边缘微泛乳白，饱满有弹性Shrimp look plump and slightly opaque at edges
You know it's right when: 虾仁周围无渗出水液No pooling liquid around shrimp
2Steep tea leaves in 60 ml (¼ cup) hot water (80°C / 176°F — just below boiling) for 2 minutes. Strain, reserving both tea liquid and leaves separately.
水温决定茶香是否清幽
🔍 Look for Low heat 2 分钟 · 2 minutes
Visual: 茶汤呈淡青玉色，清香不涩Tea liquor is pale jade-green, fragrant but not bitter
You know it's right when: 水汽轻浮，无翻滚气泡Steam rises gently, no vigorous bubbles
3Heat wok over medium-high heat until a drop of water sizzles and evaporates instantly. Add 15 ml (1 tbsp) neutral oil, swirl to coat.
锅要够热，油要够薄
🔍 Look for Medium-high 30–45 秒 · 30–45 seconds
Visual: 油面微漾，未见青烟Oil shimmers faintly, no smoke yet
You know it's right when: 水珠跳动并1秒内汽化Water droplet dances and vanishes in <1 second
4Add shrimp in single layer. Stir-fry 1 minute until edges turn pink but centers remain translucent. Remove immediately to a plate.
宁生勿老，余热会继续熟化
🔍 Look for High heat 1 分钟 · 1 minute
Visual: 虾仁微卷，泛天然润泽光Shrimp curl slightly and glow with natural sheen
You know it's right when: 尾部弯曲处初现粉晕First hint of pink appears at tail curve
5Lower heat to medium. Add reserved tea leaves and stir 20 seconds until aromatic. Return shrimp, pour in reserved tea liquid and light soy sauce. Toss 30 seconds — just until shrimp are fully opaque and coated. Serve immediately.
全程不过45秒，茶香才鲜活
🔍 Look for Medium heat 30 秒 · 30 seconds
Visual: 茶叶轻附虾身，盘底无余汁Tea leaves cling lightly to shrimp; no pooling liquid remains
You know it's right when: 升腾蒸汽带清冽草木茶香Aromatic steam lifts with distinct grassy-tea scent

Tips

· Use only spring-harvest Longjing for authentic aroma — autumn batches lack brightness.
· Never rinse tea-steeped shrimp — moisture prevents proper sear.
· If using frozen shrimp, thaw overnight in fridge and pat *extra* dry.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide