STEP 1.For marination of shrimp add 1 tbsp rice wine and white pepper to shrimp, mix and then add cornstarch last. Stir well and set aside for 15 mins.
STEP 1.Brew the tea by adding ¾ cup boiling water to tea leaves, cover and let steep for 5 mins pour out the tea and leaves.
STEP 2.Add starch and salt to tea and mix well.
STEP 1.Heat the wok and when hot, add 2 tbsp oil. Add in the ginger and stir fry for a few seconds until aromatic.
STEP 3.Remove ginger. Add in the shrimp and stir fry for a minute or two.
STEP 4.Remove the shrimp and wash the wok. Heat the wok again over a low flame and give the tea/sauce mixture a good stir and pour in.
STEP 5.When the tea sauce starts thickening add in the shrimp and the reserved tea leaves.
STEP 6.Let simmer for half a minute, let the sauce be thick and cling to the shrimps. Pour into the serving dish and serve fresh.
Nutrition value
1706
calories per serving
88 g Fat130 g Protein99 g Carbs3 g FiberOther
Current Totals
88 g Fat
130 g Protein
99 g Carbs
3 g Fiber
MacroNutrients
Carbs
99 g
Protein
130 g
Fiber
3 g
Fats
Fat
88 g
Vitamins & Minerals
Calcium
406 mg
Iron
9 mg
Vitamin A
341 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
19 mg
Vitamin B6
1 mg
Vitamin B9
139 mcg
Vitamin B12
11 mcg
Vitamin C
10 mg
Vitamin E
10 mg
Copper
2 mcg
Magnesium
253 mg
Manganese
1 mg
Phosphorus
1339 mg
Selenium
251 mcg
Zinc
9 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment