"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."
- 125 ml olive oil (½ cup)
- 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
- 1Whisk the oil, vinegar, chilli, garlic, pepper and coriander in a bowl to combine. Set aside.
- 2Bring 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).
- 3Place 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.
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