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Recipe for Coriander Prawns and Longling Tea
Recipe details
Serves:
2
Cooking time:
20 minutes
Contributor:
Tesco Magazine
Ingredients
- 1 egg
- 100 g potato flour
- groundnut oil
- 8 large raw tiger prawns,shelled but with tail on
For herby sauce
- 2 garlic cloves,crushed
- 1 medium green chilli,dedeeded and roughly chopped
- large handful of fresh coriander,leaves and stalks
- 4 large broccoli florets
- 1 tbsp Longjing tea leaves or other green tea leaves
For crispy tea leaves
- 1 tbsp groundnut oil
- 1 tbsp Longjing tea leaves or other green tea leaves
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Each serving contains
Calories:
550kcal, 28% of your GDA
Sugar:
3g, 4% of your GDA
Fat:
34g, 49% of your GDA
Saturates:
4.5g, 23% of your GDA
Salt:
1.5g, 25% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
- Mix the egg and potato flour in a bowl to form a batter.
- Heat a work or pan over a high heat and fill to a quarter of its depth with groundnut oil. Heat the oil to 180.C (350.F), or until a cube of bread turns brown in 15 seconds.
- Dip the prawns in the batter one by one and lower them into the oil. Cook until golden, then remove from the oil and drain on absorbent kitchen paper.
- Place all the ingredients for the herby sauce in a container suitable for use with a hand stick blender and blend well
- Drain the work of oil, wipe clean with absorbent kitchen paper and return the work to the heat. Add the sauce and bring to the bubble, then take off the heat.
- To make the crispy tea leaves, heat the groundnut oil in a small pan over a high heat, add the tea leaves and lightly fry until crisp. Remove and drain on kitchen paper.
- Place prawns on a serving plate, pour the hot sauce over them, sprinkle with the crispy tea leaves and serve immediately with steamed rice. Alternatively, serve the sauce as a dip for the prawns.
Equipment needed
oven
Cook's tip
The dish was inspired by my visit to the beautiful west lake in Hangzhou, about two hours from Shanghai. There I discovered the deliciously fragrant Longjing tea. You can use any green tae leaves for this recipe, but Longjing are milder than most.
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