Crab Tails with Green Tea

Blanch (over-brew) the tea in a small cup of water and steep. [Make this step just before the end, otherwise the tea will steep much too long!]

Blanch (over-brew) almond kernels with boiling hot water, steep a little bit, rinse when cooled and remove the brown skin.

If necessary, gut the crab tails. To do this, slit the back lengthwise with a sharp kitchen knife and pull out the blackish intestines. Rub the crayfish tails with salt, massage and rinse under running water. This cleans them and removes bad odor.

Rub crayfish tails with cornstarch and egg white, marinate mixed with sherry/wine. Cut the white of the spring onions lengthwise into quarters, the green into 2 cm long pieces.

Heat both types of oil in a wok, quickly cook the almond kernels in it over a strong fire, stirring constantly, until they appear golden. [Drain crab tails in a colander]. Lift out almond kernels and set aside.

Cook crayfish tails in the drippings over medium [vigorous] fire, stirring constantly, until they appear glazed, seasoning with salt, pepper and sugar, adding the white onion quarters, ginger and garlic. Strain tea leaves and add to the crab tails form together with the onion greens. Sprinkle so much tea that the whole is well moistened, swirl repeatedly quickly together, bring hot to the table.

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