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Jasmine-scented steamed prawns

"Cooking with tea is a great way to scent food," writes Peter Kuruvita. "Tea smoking has long been the norm, but here I've scented the steaming liquid with tea and it works a treat. The gentle steaming adds a delicate fragrance without overwhelming the sweet taste of the prawns."

You'll need

125 ml (½ cup) olive oil 2 tsp rice vinegar 1 jalapeño chilli, finely chopped 1 tbsp crushed garlic Pinch of freshly ground black pepper 1 tbsp finely chopped coriander 1 tbsp green tea leaves with jasmine flowers 16 large uncooked prawns, shelled, deveined, tails intact To serve: red radish, thinly sliced


  • 01
  • Whisk the oil, vinegar, chilli, garlic, pepper and coriander in a bowl to combine. Set aside.
  • 02
  • Bring 2 litres (8 cups) of water to the boil in a large saucepan and add the tea. Place the prawns in a steamer basket, place over the saucepan, cover and steam until the prawns are cooked (3 minutes).
  • 03
  • Place prawns and radish in a bowl, drizzle with the dressing, toss to combine and serve.

Note My Feast with Peter Kuruvita is published by Hardie Grant ($49.95, hbk). The recipes here have been reproduced with minor GT style changes.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2012

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