Steep the Longjing tea leaves in 1/2 cup of hot water for 5 minutes. Strain the tea leaves and set aside the brewed tea.
In a bowl, mix together soy sauce, rice wine, honey, and cornstarch to make the sauce. Set aside.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and ginger, and sauté until fragrant.
Add the prawns to the wok and stir-fry for 2-3 minutes until they start to turn pink.
Pour in the brewed Longjing tea and the prepared sauce. Stir well to coat the prawns evenly.
Cook for an additional 2-3 minutes until the sauce thickens and the prawns are cooked through.
Season with salt and pepper to taste.
Garnish with chopped green onions before serving.
Serve the Longjing prawns hot with steamed rice or noodles.
Enjoy!
