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    Buttery Green Tea Prawns

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    Buttery Green Tea Prawns

    Serves: 2

    Ingredients

    • 200g raw tiger prawns
    • 1 green tea bag
    • 15g salted butter
    • 2 tbsp chopped chives
    • 1 tsp ground Szechuan pepper

    Method

    1. Remove the veins from 200g raw tiger prawns and set aside.
    2. In a frying pan, steep a green tea bag in 250ml hot water for 5 minutes. Remove the tea bag, bring the liquid to a soft, rolling boil and add the prawns. Cook for 3 minutes, allowing the prawns to cook through and absorb the green-tea flavour.
    3. Strain out all but 1 tbsp of the tea and add 15g salted butter. Increase the heat and fry until the butter starts to sizzle. Just before removing from the heat, sprinkle in 1 tsp ground Szechuan pepper and 2 tbsp chopped chives.
    4. Serve warm with a salad of radish, cucumber, parsley and lime juice.

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