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
Instructions
- Trim prawns and keep the shells intact. Season with marinade (A) for 10-15 minutes.
- Steep jasmine tea leaves in half cup hot water. Strain the tea and put the tea leaves on paper kitchen towels. Pat completely dry.
- 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.
- Heat oil and sesame oil in a wok. Fry ginger and garlic until fragrant. Add in dried chillies, leek and carrot.
- 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.
