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King prawns with oolong tea sauce

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
by Simon Rimmer

From Something for the Weekend

Method


  1. For the prawns, in a bowl, mix together the egg white, cornflour, sherry and salt and freshly ground white pepper.

  2. Add the prawns, stir to coat and set aside for 30 minutes to marinade.

  3. Suspend a steaming basket over a pan of simmering water. Add the marinated prawns, cover and steam for 6-7 minutes, or until pink.

  4. For the oolong tea sauce, place all of the oolong tea sauce ingredients into a pan and bring to the boil, stirring well. Season, to taste, with salt and freshly ground black pepper. Boil for one minute, then remove from the heat.

  5. To serve, mix together the cooked rice and peas and divide the mixture equally among four serving bowls. Place a few prawns on top of each portion. Spoon over the oolong tea sauce and garnish with the chopped mint leaves.

Ingredients

For the prawns

  • 1 free-range egg white, beaten
  • 2 tsp cornflour
  • 1 tbsp dry sherry
  • salt and freshly ground white pepper
  • 400g/14oz king prawns, heads and shells removed, tails left on, de-veined

For the oolong tea sauce

  • 125ml/4½fl oz chicken stock
  • 1 tbsp dry sherry
  • 1 tbsp oolong tea
  • 1 tsp sugar
  • salt and freshly ground black pepper

To serve

  • 200g/7oz plain rice, cooked according to packet instructions
  • 4 handfuls peas, boiled
  • 1 tbsp chopped fresh mint leaves

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King prawns with oolong tea sauce

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