Directions

To Prep

1. Add egg white, salt, Shaoxing wine and 1 tsp cornflour in a large bowl. Mix well and add prawns. Coat prawns in mixture. Cover in cling wrap and place in the fridge for 1 hr.
2. Steep tea in hot water. Strain tea leaves and set aside. Set tea aside to cool.

To Cook

1. Combine remaining cornflour with 1⁄3 cup tea.
2. Hot oil in a wok on medium-high heat.
3. Add prawns and stir fry until half-cooked.
4. Pour in tea and cornflour mixture and cook until sauce thickens.
5. Stir through tea leaves and remove from heat. Serve immediately.