| 1 | If the shrimp are unpeeled, peel them by removing their shell, legs and tail. |
| 2 | Devein them by making a surface cut down the back of the shrimp and removing the black, green or yellow matter. |
| 3 | Rinse them well under cold running water and pat them thoroughly dry with paper towels. |
| 4 | Rub the shrimp evenly with salt and set aside. |
| 5 | Put the tea leaves in a heat-proof measuring cup and pour in the hot water. |
| 6 | Let the tea steep for 15 minutes. |
| 7 | Heat a wok or large saute pan until it is hot and add the oil. |
| 8 | Then add the shrimp and rice wine and stir-fry for 30 seconds. |
| 9 | Pour in the tea and half of the leaves and cook for another minute. |
| 10 | Remove the shrimp with a slotted spoon to a serving platter and reduce any liquid in the wok by half. |
| 11 | Pour this over the shrimp and serve at once. |
| 12 | Ken hom - prodigy guest chefs cookbook |
