1 long thin (continental) cucumber
6 veal cutlets, about 200 g each (one per person)
salt and freshly ground black pepper to taste
2 tbsp butter
1 tsp Lung Jian (green) tea leaves
2 tbsp hot water
2 tbsp of vegetable oil
2 shallots finely chopped
1 clove garlic, finely chopped;
1.5 tbsp rice wine;
125g raw shrimps, peeled;
salt to taste;
1 tsp sugar;
4 tsp ginger juice;
100ml good quality chicken stock;
350ml creme fraiche, whipped
Cut the cucumber, still with the skin on, into tiny barrel shapes.
Freeze until rock hard to bring out maximum flavour.
Season the veal with salt and pepper.
Heat the butter in a large frying pan and when it is very hot, reduce the heat, add the veal cutlets and cook for 5 minutes on each side.
Transfer to a plate, cover with foil and keep warm.
Do not wash out this frying pan.
Infuse the tea leaves with hot water.
In another frying pan, heat the oil and saute the shallots and garlic until transparent.
Add the cucumber barrels, rice wine and shrimps.
Season with salt, ginger juice and sugar and saute for a few minutes.
Add the green tea leaves together with the soaking water.
Simmer for 2 minutes over moderate heat.
Deglaze the pan in which the veal was fried by adding the chicken stock and cooking until it is reduced by two thirds.
Add the whipped cream and simmer for 7 minutes.
Whisk the sauce.
Place the cutlets on each plate, ladle the cucumber and shrimp mixture over the top and pour over the sauce.