Ingredients Jump to Instructions ↓

  1. 350 gm tiger prawn (10x)

  2. 50 gm celery, sliced

  3. 20 gm carrot, sliced

  4. 10 gm ginger, sliced

  5. 1 tsp chopped garlic

  6. 5 gm Long-Jing tea leaves

  7. Marinades:

  8. Little sesame oil

  9. Dash of pepper

  10. Seasoning:

  11. 5 tbsp Long-Jing tea 1/4 tsp salt

  12. 1/4 tsp chicken granules

  13. 1/2 tsp sugar

  14. Thickening:

  15. 1 tsp tapioca flour

Instructions Jump to Ingredients ↑

  1. Remove head and shell, devein, clean and pat prawns dry. Marinate with marinades for 15 minutes.

  2. Use hot water to blanch tea leaves then soak for 5 minutes. Remove tea leaves and leave to cool. Deep-fry tea leaves and remove, drain well, for later use.

  3. Heat up a wok with water and with 2 tbsp oil, blanch celery and carrot, dish and drain.

  4. Heat up oil again, deep fry prawn till cooked, dish up for later use.

  5. Heat up 2 tbsp oil, sauté ginger and garlic, add in prawn, celery, carrot, seasoning and cornflour solution, mix well and dish up.

  6. Sprinkle pre-fried tea leaves on top. Serve.


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