350 grams shelled shrimps
1 gram Longjing or another green tea5 grams cooking wine
5 grams salt
10grams cornstarch and water mixture
1 egg white
50 grams oil
Rinse the shelled shrimps and drain off the water. Add 2 grams salt, egg white and cornstarch and water mixture. Marinate until ready to use.
Put the tea in a teacup, and add 150 grams boiling water. After 1 minute, strain off the tea leaves. Heat the oil in a wok. Add shelled shrimps and stir-fry. Add the tea leaves, cooking wine, 1 gram salt, and stir-fry. Sprinkle on the sesame oil. Remove and serve.
