• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 400g large prawns
  • 30g carrot, cut into desired shapes
  • 1 tsp chopped garlic
  • 15g young ginger, sliced
  • 50g leek, sliced
  • 5 dried chillies, soaked and cut into sections
  • 5g jasmine tea leaves
  • Marinade (A)
  • Dash of salt and pepper
  • A little cornflour
  • 1 tsp sesame oil
  • Sauce (B)
  • 1 tsp concentrated chicken stock
  • ¼ tsp salt
  • ½ tsp sugar
  • ½ tsp pepper
  • ¼ cup jasmine tea


  1. Trim prawns and keep the shells intact. Season with marinade (A) for 10-15 minutes.
  2. Steep jasmine tea leaves in half cup hot water. Strain the tea and put the tea leaves on paper kitchen towels. Pat completely dry.
  3. Heat wok with enough oil and fry the tea leaves until crispy. Remove and set aside; with the remaining hot oil, deep-fry the prawns for 3-4 minutes. Dish out and drain from oil.
  4. Heat oil and sesame oil in a wok. Fry ginger and garlic until fragrant. Add in dried chillies, leek and carrot.
  5. Pour in sauce (B) and bring to the boil. Return prawns to the wok and cook briefly. Dish out on to a serving plate. Top up with the pre-fried crispy tea leaves.

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