Ingredients

For the prawns:

8 large tiger prawns, shelled and deveined
100g potato flour
1 egg

For the herb sauce:

2 cloves garlic, crushed
1 green chilli, deseeded and chopped
1 handful fresh coriander
4 broccoli florets
1 tbsp organic, edible green tea leaves
2 pinches sea salt
100ml water

For the crisp green tea leaves:

2 tbsp organic, edible green tea leaves
1 tbsp groundnut oil

Groundnut oil to cook with

Method

In a bowl, mix the egg and potato flour together to form a smooth batter. Dip the prawns in one by
one to coat them thoroughly.

Fill a wok to a quarter of its depth with groundnut oil then heat to 180⁰C – use a thermometer to
check.

Put the batter-coated prawns into the hot oil and fry for 2-3 minutes or until golden brown. Remove
from the oil, drain and set aside for later.

To make the herb sauce, put all of the ingredients into a bowl and blend together well, using a stick
blender if possible. If the sauce is too thick, add more water to get the right consistency.

Add the sauce to a clean wok and bring to the boil, then take off the heat immediately.

For the crisp green tea leaves, heat the groundnut oil over a high heat and add the tea leaves. Fry for
1-2 minutes or until crisp, then drain on kitchen paper.

To serve, pour the hot sauce over the battered prawns and sprinkle with green tea leaves. Serve with
steamed jasmine rice.

We invite you to re-post this recipe on your own web site with the
following hyper-linked attribution
“Republished with permission from <a
href="http://www.eatgreentea.com">EatGreenTea.com</a>, the original
edible green tea.”