Prawns in Tea Butter Sauce

Name: Prawns in Tea Butter Sauce
Yield: Serves 2–4
Cuisine: Chinese
Ingredients: 2 tablespoons finely chopped shallots; 1 teaspoon finely chopped fresh ginger; 1 tablespoon Shaoxing rice wine or dry sherry; 1 tablespoon Shaoxing rice wine or dry sherry; ½ teaspoon freshly ground five-pepper mixture or black pepper; ½ teaspoon freshly ground five-pepper mixture or black pepper; 150 ml (5 fl oz) Home-made Fish Stock; 1 teaspoon salt; 2 tablespoons (25 g/1 oz) cold unsalted butter, cut in very small pieces; 2 tablespoons finely chopped spring onions, to garnish; 2 tablespoons salt; 1 tablespoon Chinese green tea leaves; 250 ml (8 fl oz) boiling water; 1½ tablespoons extra virgin olive oil; 450 g (1 lb) raw prawns

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

This recipe was inspired by a classic Chinese dish, in which green tea is paired with prawns. The stringent, tart taste of the tea is a good foil for the rich prawns. In this fusion recipe, I have transformed the dish by adding western elements. You can serve this dish with Steamed Rice.

Ingredients

450 g (1 lb) raw prawns
2 tablespoons salt

Asia
China
Fish course
Pescatarian
Gluten-free

Method

Peel the prawns and discard the shells. Using a small, sharp knife, remove the fine digestive cords. Wash the prawns in cold water with a tablespoon of salt. Drain and repeat. Rinse well and pat dry with kitchen paper.

Put the tea leaves in a heatproof measuring jug or bowl and pour in the boiling water. Let the tea steep for 15 minutes.

Heat a wok or large frying-pan until it i