Dinner (seafood): Coriander Prawns with Longjing tea leaves

Longjing is the type of green tea used in the Hangzhou region in China about 2 hours from Shanghai. If you do not get this type of tea you can of course use a different type of mild green tea you like.

Ingredients:

 1 egg

 100 g potato starch

 Peanut oil

 8 large cleaned prawns or tiger prawns with tails on

 Steamed Jasmine rice

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 Herb sauce:

 2 crushed cloves of garlic

 A handful of fresh chopped coriander

 4 large bunches broccoli

 2 pinches of sea salt

 1 tablespoon Longjing tea leaves

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 Crispy tea leaves:

 1 tablespoon peanut oil

 2 tbsp Longjing tea leaves

 Whisk together eggs and flour to a smooth batter.

 Fill wok 1 / 4 full with oil and heat up to approx. 180 ° C. Check with a small piece of bread that the oil is ready. Is the golden brown in approx.15 seconds, you can begin. Dip shrimp in batter and drop down into the oil one by one. Bake them until they are golden brown and let them drain well on kitchen paper.

 Use a blender and run together all ingredients to the sauce.

 Pour the oil out of the wok, dry it quickly with some kitchen paper and pour in the sauce. Give it a quick boil and remove the wok from the heat.

 Bake the tea leaves quickly in a small pan until they are crispy and put those on paper towels to let them run off. Spread rice on two plates, add the prawns and pour over the sauce. Finish with the crispy tea leaves. Enjoy! :)