Buttery Green Tea Prawns
Directions:
Remove veins from 200g of raw tiger prawns. In a frying pan, steep a green tea bag in 250ml of hot water for five minutes.
Remove tea bag and bring water to boil.
Add prawns; cook for three minutes.
Drain liquid, leaving one tbsp.
Add 15g salted butter and fry prawns until they sizzle.
Serve with radish, cucumber and lime juice.
Friday, October 23, 2009
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