For the prawns:
8 large tiger prawns, shelled and deveined
100g potato flour
For the herb sauce:
2 cloves garlic, crushed
1 green chilli, deseeded and chopped
1 handful fresh coriander
4 broccoli florets
1 tbsp organic, edible green tea leaves
2 pinches sea salt
For the crisp green tea leaves:
2 tbsp organic, edible green tea leaves
1 tbsp groundnut oil
Groundnut oil to cook with
Photo courtesy of Alpha
In a bowl, mix the egg and potato flour together to form a smooth batter. Dip the prawns in one by one to coat them thoroughly.
Fill a wok to a quarter of its depth with groundnut oil then heat to 180?C – use a thermometer to check.
Put the batter-coated prawns into the hot oil and fry for 2-3 minutes or until golden brown. Remove from the oil, drain and set aside for later.
To make the herb sauce, put all of the ingredients into a bowl and blend together well, using a stick blender if possible. If the sauce is too thick, add more water to get the right consistency.
Add the sauce to a clean wok and bring to the boil, then take off the heat immediately.
For the crisp green tea leaves, heat the groundnut oil over a high heat and add the tea leaves. Fry for 1-2 minutes or until crisp, then drain on kitchen paper.
To serve, pour the hot sauce over the battered prawns and sprinkle with green tea leaves. Serve with steamed jasmine rice.
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“Republished with permission from EatGreenTea.com, the original edible green tea.”