Name: Jasmine-scented steamed prawns
Yield: 4
Ingredients: 125 ml olive oil (½ cup); 2 tsp rice vinegar; 1 jalapeño chilli, finely chopped; 1 tbsp crushed garlic; Pinch of freshly ground black pepper; 1 tbsp finely chopped coriander; 1 tbsp green tea leaves with jasmine flowers; 16 large uncooked prawns, shelled, deveined, tails intact; To serve: red radish, thinly sliced

“Cooking with tea is a great way to scent food,” writes Peter Kuruvita. “Tea smoking has long been the norm, but here I’ve scented the steaming liquid with tea and it works a treat. The gentle steaming adds a delicate fragrance without overwhelming the sweet taste of the prawns.”

Ingredients

125 ml olive oil (½ cup)

2 tsp rice vinegar

1 jalapeño chilli, finely chopped

1 tbsp crushed garlic

Pinch of freshly ground black pepper

1 tbsp finely chopped coriander

1 tbsp green tea leaves with jasmine flowers

16 large uncooked prawns, shelled, deveined, tails intact

To serve: red radish, thinly sliced

Method

Main

1.Whisk the oil, vinegar, chilli, garlic, pepper and coriander in a bowl to combine. Set aside.

2.Bring 2 litres (8 cups) of water to the boil in a large saucepan and add the tea. Place the prawns in a steamer basket, place over the saucepan, cover and steam until the prawns are cooked (3 minutes).

3.Place prawns and radish in a bowl, drizzle with the dressing, toss to combine and serve.

NoteMy Feast with Peter Kuruvita is published by Hardie Grant ($49.95, hbk). The recipes here have been reproduced with minor GT style changes.
Notes