• 1 egg white
  • 50g potato flour or cornflour
  • ground white pepper, to taste
  • 8 large tiger prawns, shells off, deveined, rinsed and drained
  • groundnut oil, for frying

For the Longjing tea ‘stock’

  • 1 tbsp Longjing tea leaves (also known as ‘Dragon Well’ tea)
  • 1 tbsp groundnut oil
  • 2 spring onions, whites only, sliced
  • 1 tbsp shaoxing rice wine or dry sherry
  • 1 tsp cornflour mixed with 2 tsp cold water


  • STEP 1

    Put the egg white in a bowl with the potato or cornflour. Whisk together to a fine batter. Season with sea salt and ground white pepper and mix. Add the prawns and coat well.

  • STEP 2

    Heat a wok or saucepan just less than half-full with groundnut oil, heat to 180C checking with a cooking thermometer. Lower the prawns into the oil using a spider strainer and fry for less than 10 seconds. Scoop out and drain on a plate lined with kitchen paper.

  • STEP 3

    Boil the kettle, place 1 tbsp Longjing tea in a bowl and pour over 150ml hot water. Let it steep for 2 mins.

  • STEP 4

    Add 1 tbsp oil to another wok or deep frying pan and put over a high heat until the oil is slight smoking. Add the prawns and 50ml of the tea, followed by the spring onions, shaoxing rice wine or dry sherry, add a few tea leaf pieces and season with salt and ground white pepper, then stir in the cornflour mixture to thicken. Add a little more tea or water if you need to. Take off the heat and serve immediately with cooked jasmine rice and other Chinese dishes.

Recipe tips

Be quick when frying the prawns – you don’t want to overcook them.
The cornflour helps to seal in the juices.
When stir-frying, be quick so that you keep the prawns tender and succulent.

Goes well with


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