龍井玉簪玻璃蝦
龍井是中國十大名茶之一，茶味清香淡雅，享用時宜配食味清淡一點的菜式。
不少廚師愛以龍井茶入饌，最為人熟悉是龍井蝦仁。
除可配搭爽口的蝦仁，改用大蝦煮成的龍井玉簪玻璃蝦，味道同樣清鮮。
選用菜心 食味匹配
龍井玉簪玻璃蝦由龍井蝦仁演變而成，最大分別是以較大隻的鮮蝦取代蝦仁，江肇祺師傅說：「選用大蝦可更為突出蝦肉的鮮味，且更富口感。爆炒前先把蝦焯熟，便不用擔心難以炒熟。即使新手烹調此菜，也足以應付。」此菜充滿龍井香味，因為江師傅除了將龍井茶葉炸脆伴碟，還用上龍井茶來埋芡，令蝦肉既滑身又帶有陣陣幽香，比起用清水開的生粉芡更富層次。
為令賣相更精緻，鮮蝦去殼後，會以菜心串起，菜心莖較挺身，卻很易焯軟，所以是當「玉簪」的最佳之選，大家亦可改用蘆筍代替菜心，因其味道清爽，與鮮蝦味匹配。別以為所有硬身的蔬菜都適合，例如西芹的味道便太濃，很易奪去蝦的鮮味；芥蘭則需要花較長時間烹煮才腍身，亦不適合與蝦同煮。江師傅不忘提醒大家，焯菜心蝦球宜用「蝦眼水」，即清水微滾，只冒起小水泡的狀態，這樣蝦球和菜心才不易分離，影響賣相。
江肇祺師傅
江肇祺師傅現為富豪東方酒店中菜總廚，擁有二十多年入廚經驗，曾任職多家極具規模的星級飲食集團。
Sauteed Prawns and Vegetables with Longjing
| 材料 | Ingredients |
| 龍井茶葉 80克 | Longjing tea leaf 80g |
| 大蝦（去殼） 9隻 | Prawns（shelled） 9 |
| 菜心 9棵 | Choi Sum 9 sprig |
| 葱（切段） 1棵 | Spring onion（sectioned） 1 sprig |
| 薑（切粒） 適量 | Ginger（diced） some |
| 草菇（切片） 5粒 | Straw mushroom（sliced） 5 |
| 乾葱（切片） 1瓣 | Shallot（sliced） 1 clove |
| 蒜（切片） 2瓣 | Garlic（sliced） 2 cloves |
| 青、紅、黃燈籠椒 各1/4 | Green, red, yellow bell peppers 1/4 each |
| 生粉 1茶匙 | Cornstarch 1 tsp |
| 油 適量 | Oil some |
| 鹽 適量 | Salt some |
| 糖 適量 | Sugar some |
| 水 適量 | Water some |
1.蝦背輕鎅一刀，但別切斷，頭尾用刀各開一個小洞。
Cut the back of the prawns slightly but don't cut off. Stab a hole at both ends with knife.
Cut the back of the prawns slightly but don't cut off. Stab a hole at both ends with knife.
2.菜心洗淨，切成一吋半長。
Rinse and cut the choi sum as 1 inches in length.
Rinse and cut the choi sum as 1 inches in length.
3.青、紅、黃椒切粒。
Dice the green, red and yellow bell peppers.
Dice the green, red and yellow bell peppers.
4.茶葉以清水浸泡15分鐘後瀝乾及油炸，龍井茶備用。
Soak the tea leaf for 15 minutes, drain well and fry. Let the Longjing tea set aside.
Soak the tea leaf for 15 minutes, drain well and fry. Let the Longjing tea set aside.
5.以菜心串起鮮蝦。
String the prawns with choi sum.
String the prawns with choi sum.
6.煲熱水，下油、鹽及蝦球，以慢火將蝦球焯熟，盛起。
Boil hot water, add oil, salt and prawns, blanch over low heat until done. Remove.
Boil hot water, add oil, salt and prawns, blanch over low heat until done. Remove.
7.鑊中燒熱油，炸脆乾葱片、蒜片，備用。
Heat oil in wok, deep fry the sliced shallot and garlic, set aside.
Heat oil in wok, deep fry the sliced shallot and garlic, set aside.
8.鑊中燒熱油，爆香葱段、薑、草菇及雜椒。
Heat oil in wok, saute the spring onion sections, ginger, straw mushroom and all the bell peppers until fragrant.
Heat oil in wok, saute the spring onion sections, ginger, straw mushroom and all the bell peppers until fragrant.
9.加入蝦球、乾葱及蒜炒勻，下糖及鹽調味。
Add the prawns, shallot, garlic and stir well, season with salt and sugar.
Add the prawns, shallot, garlic and stir well, season with salt and sugar.
10.以龍井茶及生粉埋芡，上碟及以炸過的茶葉伴碟即成。
Thicken with the Longjing tea and cornstarch, dish up and garnish with fried tea leaf. Serve.
Thicken with the Longjing tea and cornstarch, dish up and garnish with fried tea leaf. Serve.
小貼士Tips
．蝦挑去腸臟，令賣相更佳。
．Devein the prawns to make it more presentable.
．Devein the prawns to make it more presentable.
