Dragon well tea prawns in lettuce cups

Instructions

1. In a small bowl, combine the rice wine and ginger, then stand for 5 minutes before using. Use a spice grinder to grind 1 tbsp tea leaves into a fine powder.
   
2. Meanwhile, rinse the prawns in cold water, pat dry with paper towel and cut in half lengthways. In a medium bowl, combine the prepared prawns with the 1 tbsp infused rice wine, the salt, egg white, half the fish sauce, 1 tsp tea powder and the cornflour, mixing well to combine.
   
3. Heat 1 cup (250 ml) water to 85˚C, using a thermometer to ensure the correct temperature. Steep the remaining tea leaves in the water for 1 minute before straining, reserving both the tea and the leaves.
   
4. Heat 2 tbsp oil in a medium wok or frying pan over high heat, swirling to coat the sides of the pan. Add the prawns and stir-fry for 1 minute, or until they begin to turn pink. Add the remaining infused rice wine, 2 tbsp brewed tea, 1 tsp tea powder, a little chicken stock, 1 tsp Shaoxing wine and the remaining fish sauce. Toss the ingredients with the shrimp for 1 minute, or until just cooked through, then remove from the heat and set aside.
   
5. To make the garnish, heat the remaining oil in a small saucepan over high heat to 180˚C. Fry the steeped tea leaves until lightly golden and crispy. Remove from the oil and drain on paper towels. Repeat with the mint leaves.
   
6. Place the prawns in lettuce leaf cups. Garnish with the fried tea leaves & mint and serve immediately.