Green Tea and seafood are a great match. With this recipe, make sure your prawns are of good quality and keep them chilled until you need them. Prawns should be translucent when cooked.
125ml olive oil
10ml rice vinegar
20g jalapeno chillies, finely chopped
25g garlic cloves, crushed
Pinch freshly ground black pepper
1 tbs finely chopped fresh coriander
Salt & freshly ground black pepper
3 tablespoons Dilmah Exceptional Fragrant Jasmine Green Tea leaves
10 green tiger prawns, peeled leaving tail intact, deveined
50g puffed quinoa
3 teaspoons sumac
3-4 small red radishes, thinly sliced
50g mixed salad leaves
Combine the olive oil, vinegar, chilli, garlic, pepper and coriander in a small bowl. Whisk until well combined. Taste and season with salt and pepper. Set aside.
Bring 3 litres of water to the boil in a large saucepan over high heat. Add the Fragrant Jasmine Green Tea and stir to combine. Place the prawns in a bamboo steamer over boiling water and cook for 3-5 minutes or until prawns change colour and curl.
Combine the puffed quinoa and sumac in a small bowl. Drizzle half the dressing over the salad leaves and gently toss to combine. Arrange salad on serving plates with radishes and prawns. Drizzle with remaining dressing and sprinkle with quinoa. Serve immediately.