Jasmine-scented steamed prawns

Jasmine-scented steamed prawns

By
From
My Feast
Serves
4
Photographer
Chris Chen

Cooking with tea is a great way to scent food. 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.

Ingredients

Quantity Ingredient
125ml olive oil
2 teaspoons rice vinegar
1 jalepeno, finely chopped
1 tablespoon minced garlic
pinch ground black pepper
1 tablespoon coriander, finely shredded
1 tablespoon green tea leaves with jasmine flowers
2 litres water
16 large raw prawns, shelled and deveined with the tails intact
red radish, thinly sliced, to garnish

Method

  1. Whisk the oil, vinegar, chilli, garlic, pepper and coriander in a bowl to combine.
  2. Heat the water in a double boiler, bring to the boil and add the tea. Place the prawns in the steamer basket, cover and steam for 3 minutes or until the prawns are cooked.
  3. Place the prawns and radish in a bowl, drizzle with the dressing and toss to combine. Serve immediately.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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