By Tea King prawns with oolong tea sauce
King prawns with oolong tea sauce
Serves: 4
Ingredients:
For the prawns 1 free-range egg white, beaten 2 tsp cornflour 1 tbsp dry sherry salt and freshly ground white pepper 400g/14oz king prawns, heads and shells removed, tails left on, de-veined For the oolong tea sauce 125ml/4½fl oz chicken stock 1 tbsp dry sherry 1 tbsp oolong tea 1 tsp sugar salt and freshly ground black pepper To serve 200g/7oz plain rice, cooked according to packet instructions 4 handfuls peas, boiled 1 tbsp chopped fresh mint leaves
Method:
- For the prawns, in a bowl, mix together the egg white, cornflour, sherry and salt and freshly ground white pepper.
- Add the prawns, stir to coat and set aside for 30 minutes to marinade.
- Suspend a steaming basket over a pan of simmering water. Add the marinated prawns, cover and steam for 6-7 minutes, or until pink.
- For the oolong tea sauce, place all of the oolong tea sauce ingredients into a pan and bring to the boil, stirring well. Season, to taste, with salt and freshly ground black pepper. Boil for one minute, then remove from the heat.
- To serve, mix together the cooked rice and peas and divide the mixture equally among four serving bowls. Place a few prawns on top of each portion. Spoon over the oolong tea sauce and garnish with the chopped mint leaves.
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