AT A GLANCE
"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."
|01||Whisk the oil, vinegar, chilli, garlic, pepper and coriander in a bowl to combine. Set aside.|
|02||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).|
|03||Place prawns and radish in a bowl, drizzle with the dressing, toss to combine and serve.|
Note My Feast with Peter Kuruvita is published by Hardie Grant ($49.95, hbk). The recipes here have been reproduced with minor GT style changes.