Longjing prawns

{{Short description|Chinese seafood dish}}

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{{Chinese|pic=File:Longjing prawns in Hangzhou Restaurant 2015-07.JPG|s=龙井虾仁|t=龍井蝦仁|p=Lóngjǐng xiārén}}

Longjing prawns, also known as shrimp stir-fried with Dragon Well tea, is a specialty of Hangzhou City, Zhejiang Province, produced using the meat of live river prawns coated with egg white{{cite web | last=Liaw | first=Adam | title=Longjing prawns | website=SBS Food | date=12 December 2018 | url=https://www.sbs.com.au/food/recipe/longjing-prawns/y1x7usuan | access-date=15 February 2024}} and moistened starch, fried in lard at a medium-low temperature for 15 seconds, removed from the oil and drained when jade-white in colour, and then quickly stir-fried over extreme heat with boiling water infused with Longjing tea, tea leaves and Shaoxing wine. This dish consists primarily of white and green colours; the colours are elegant and the flavour is light and fragrant. According to legend it arose when the Qianlong Emperor of the Qing dynasty visited southern China.{{Cite web |title=The Grandeur of the Qing {{!}} Asia for Educators |url=https://afe.easia.columbia.edu/qing/tours.html |access-date=2024-07-26 |website=afe.easia.columbia.edu}} Hangzhou's famous Louwailou restaurant is a well-known producer of Longjing prawns.