Chinese Recipe - Prawn in Chinese Tea

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:

• 1 tsp tapioca flour

Directions:

1. Remove head and shell, devein, clean and pat prawns dry. Marinate with marinades for 15 minutes.
2. 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.
3. Heat up a wok with water and with 2 tbsp oil, blanch celery and carrot, dish and drain.
4. Heat up oil again, deep fry prawn till cooked, dish up for later use.
5. Heat up 2 tbsp oil, sauté ginger and garlic, add in prawn, celery, carrot, seasoning and cornflour solution, mix well and dish up.
6. Sprinkle pre-fried tea leaves on top. Serve.