Units Scale

1 lb fresh (or top-quality frozen) shrimp (about 2” long), peeled and deveined
Heavily salted ice water (it should taste like the ocean)
1 clove garlic, minced
2 teaspoons minced ginger
2 tbsp+ melted top-quality lard (if you have to, use oil)
1 tsp Shaoxing Rice Wine
***
Marinade:
1 tbsp Shaoxing Rice Wine
1 egg white
1/4 tsp white pepper
1 tbsp cornstarch
***
Sauce:
1 tbsp Dragon Well tea leaves (if unavailable, just use your favorite top-quality tea leaves – TFD recommends only green or “white” tea leaves)
3/4 cup total of boiling water combined with boiling chicken stock in a 50-50 ratio (TFD change, original calls for boiling water)
1 tsp cornstarch
1/2 tsp salt
Dragon Well or your favorite tea leaves for garnish (optional)

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First, peel and devein the shrimp. Add them to the heavily-salted ice water for 20 minutes, then drain. For marination of shrimp, mix all the marinade ingredients except the cornstarch together until totally light and combined, and then add cornstarch last. Stir well, add in the shrimp, stir well again and then cover and set aside in fridge for at least 15 mins.
Meanwhile, brew the tea by adding ¾ cup boiling water-stock mixture to tea leaves, cover and let steep for 5 mins. Pour out the brewed tea, reserving both the tea and the tea leaves. Add starch and salt to the tea and mix well.
Heat the wok and when hot, add lard. Turn the heat down to medium-low, add in the ginger and garlic and stir fry until very aromatic. Remove ginger and garlic (TFD snacks it straight from the wok!).
Add in the thoroughly drained shrimp (plus a bit more lard if you need it) and stir fry for a minute or two until the shrimp are ¾ cooked. The starch may clump a little about the shrimp but that’s okay. Remove shrimp and wash wok.
Heat the wok over very high heat, give the tea/sauce mixture a good stir and pour in. When the tea sauce starts thickening add in the shrimp and the reserved tea leaves. Let simmer for half a minute or so until the sauce is thick and clinging to the shrimps. Pour into serving dish and serve hot with optional additional tea leaves as garnish.