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Chinese Recipe - Prawn in Chinese Tea
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Ingredients:
- 350 gm tiger prawn (10x)
- 50 gm celery, sliced
- 20 gm carrot, sliced
- 10 gm ginger, sliced
- 1 tsp chopped garlic
- 5 gm Long-Jing tea leaves
Marinades:
- ¼ tsp salt
- Little sesame oil
- 1 tsp tapioca flour
- Dash of pepper
Seasoning:
- 5 tbsp Long-Jing tea
- ¼ tsp salt
- ¼ tsp chicken granules
- ½ tsp sugar
Thickening:
Directions:
- Remove head and shell, devein, clean and pat prawns dry. Marinate with marinades for 15 minutes.
- Use hot water to blanch tea leaves then soak for 5 minutes. Remove tea leaves and leave to cool. Deep-fry tea leaves and remove, drain well, for later use.
- Heat up a wok with water and with 2 tbsp oil, blanch celery and carrot, dish and drain.
- Heat up oil again, deep fry prawn till cooked, dish up for later use.
- Heat up 2 tbsp oil, sauté ginger and garlic, add in prawn, celery, carrot, seasoning and cornflour solution, mix well and dish up.
- Sprinkle pre-fried tea leaves on top. Serve.
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