Ingredients
350 g (about 12 oz) Yunwu tea tips, 150 g (about 5 oz) shelled shrimp, 50 g (about 2 eggs) eggs, 30 g (about 1 oz) pine nuts.
Seasonings
750 g (about 1 2/3 lb) lard (100 g or about 1/2 cup will be absorbed), 20 g (about 2 1/2 tablespoons) cornstarch, 15 g (about 1 tablespoon) ketchup, 15 g (about 1 tablespoon) Shaoxing wine, 5 g (about 1 teaspoon) salt, 2 g (about 1/2 teaspoon) MSG.
Instructions
1. Rinse the shrimp and drain well, then mince into a paste. Add Shaoxing wine, salt, MSG, and cornstarch, and mix until smooth to form a shrimp paste.
2. Place the Yunwu tea tips in a bowl, steep in boiling water for 30 seconds, then remove and drain.
3. Beat the egg whites until stiff peaks form. First, take 1/4 of the beaten egg whites and mix with the tea tips and minced shrimp. Then, add the remaining beaten egg whites along with the chopped pine nuts, and stir into a batter.
4. Place the wok over heat, add lard and heat to about 44°C (110°F), then use a soup spoon to gently drop spoonfuls of the shrimp paste mixture into the oil; when they turn jade-white, carefully flip them over and continue to cook for another minute, then remove and drain.
5. When the oil temperature rises to 350°F (175°C), gently slide in the tea-infused egg white clouds and blanch briefly, then remove and drain, arranging on a plate and serving with ketchup. This dish is vibrant green, crispy and dry-fragrant, with a rich tea aroma.