Sunday, April 24, 2011
Putien Recipe: Tea Leaf Prawns
This recipe is courtesy of Putien Restaurant. The Tea Leaf Prawns (part of their Spring Menu this year) are infused just nicely with a gentle tea aroma. Looks simple enough to replicate at home, but I still envy the chef who has a high-BTU gas burner to flash-fry the prawns with.
TEA LEAF PRAWNS (recipe serves 2 to 4)
10 large tiger prawns, shelled and deveined
15g Longjing tea leaves
60g honey (Putien uses honey imported from Putian, China)
16g soy sauce
20g dark soy sauce
40g soybean sauce
1. Bring water to a boil and pour over the Longjing tea leaves. Let tea steep for 5 mins and strain.
Reserve the tea leaves to make crisp tea leaves for garnishing [air dry the leaves, place them in a fine sieve and lightly fry in 160 degree oil, for 1-2 mins or until crisp. Remove and drain on paper towel.]
2. Rinse prawns under running water, pat dry with paper towels. Add Longjing tea and marinate for 2 mins. Drain prawns and set aside.
3. Heat oil in a hot wok to 220 degrees C, add prawns and deep-fry for 30 seconds or till the shells are crisp.
4. Remove prawns from wok and drain, set aside.
5. Prepare sauce: in a small bowl, mix all sauce ingredients and set aside.
6. Drain the wok and return the wok to the heat. Add sauce and bring to a boil. Add the prawns and quickly stir-fry until the prawns are evenly coated.
7. Place the prawns on a serving plate, garnish with the crisp tea leaves and serve immediately.
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