Shrimp with Longjing green tea (Longjing xiaren)

1. Rinse the peeled, deveined shrimp in cold water, then pat them very thoroughly dry with kitchen paper.

2. Mix them with the egg white, cornflour, salt and white pepper and refrigerate for 20 minutes so the coating sets.

3. Pour the 80 °C water over the Longjing green tea and steep for 2 minutes; lift out some of the leaves and set the tea aside.

4. Heat the oil in the wok over medium heat and stir the shrimp in it, keeping them separate, for 1 minute until they just turn white and pink; remove them, pour off the oil, leaving only a thin film.

5. Return the shrimp with the tea leaves, add the Shaoxing rice wine and 2 tablespoons of the tea, sprinkle with a pinch of salt and toss over high heat for half a minute.

6. Serve immediately so the shrimp stay silky and the fresh aroma of the tea comes through.

Tip: A Hangzhou classic, made in spring when the first-picked Longjing tea arrives. If you have no Longjing, any good, unsmoked Chinese green tea will do – but don't use boiling water, or it will turn bitter.