Cheong Liew

Tea Shrimp

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Preparation info
    • Difficulty

      Easy

Appears in
Cheong Liew: Inside My Food
Cheong Liew

By David Sly and Cheong Liew

Published 2025

  • About

Cheong was inspired to cook this dish during a trip to Hangzhou, when he tasted a dish of river shrimp with green tea leaves on a pyramid of aromatic rice.

Method

Using yellow rice wine amplified the bounce of the flavour, and I felt the West Lake region was captured perfectly in that dish.

I’m always looking for a way of enhancing the flavour of meat dishes – and adding seafood always does this, providing a

Photos