Ingredients Stock

12 16/20 prawns with the shell on reserve the shells and meat.1 sprig curry leaves 1 clove garlic1 green chilli1 hot red chilli1x 2cm piece ginger, roughly choppedOnions, roughly chopped

Dipping sauce12 skewers2 tbsp mayonnaise2 cloves garlic, chopped1 dry red chilli¼ cup parsley1 tsp Basilur loose-leaf tea

PreparationShell, devein and wash the prawns and keep the prawn flesh to one side. In a large pot of water, approximately 2 liters place the prawn shells, curry leaves, garlic, chillies, ginger and onions. Bring to the boil and simmer for 15 minutes. Meanwhile, heat the oil in a separate pot and add the curry leaves, garlic, onion and spices. Fry until fragrant, being careful not to burn, and then add to the prawn stock. Increase the heat, bring to the boil and then reduce to a simmer, stirring occasionally. Cook for a maximum of 20 minutes. In the pot used to fry the spices, heat some more oil. Don’t wash the pot out. Add the carrot, eggplant, tomato and onion and gently fry for 4-5 minutes. Add the curry leaves and stir to combine. Meanwhile, prepare the prawns. Put each prawn on its back and lightly score its belly two or three times so that it can lie out flat. Place a skewer through each prawn, starting at the head and coming out at the tail. Remove the small spike between the two tail fins. Repeat with remaining prawns and leave to one side. Remove the stock from the heat and strain into the vegetable mixture. Bring to the boil and season to taste. Then add the lime juice. In a separate bowl, place the mayonnaise, garlic, red chilli and parsley and stir to combine. Leave to one side. Place the tea in a small pan over high heat and lightly roast, being careful not to burn it. Remove from heat and add a small amount to the mayonnaise mixture. Reserve the rest for garnishing. Heat some oil on a hotplate over high heat. Place the prawns on the hotplate and cook until just translucent. Remove each prawn from the heat and coat in the mayonnaise mixture. Sprinkle each prawn with a pinch of the leftover tea and serve with a small bowl of the prawn soup. By Chef Royce MathewsBy Chef Royce Mathews

Mulligatawny soup2 tbsp oil ,2 cloves garlic1 x onion, finely diced¼ tsp fenugreek seeds, roasted1 tsp chilli powder2 tsp black peppercorns, ground½ tsp roasted cumin powder½ tsp roasted fennel seeds, ground

1 whole red chilli, Pinch of saffron ½ tsp turmeric1 tsp coriander powder2 medium carrot, finely diced1 medium eggplant, finely dicedTomato, finely chopped1 sprig curry leaves, finely chopped1 medium onion, finely chopped1 x lime juice

ingredients 2 cups Basilur sweetened tea1 cup uncooked long-grain rice 1/2 teaspoon salt 2 plum tomatoes, seeded and diced3 green onions, thinly sliced 1/3 cup chopped fresh parsley2 tablespoons chopped fresh mint3 tablespoons olive oil2 teaspoons lemon zest1/3 cup fresh lemon juice1/2 teaspoon salt 1/2 teaspoon pepper

Preparation 1. Bring tea to a boil in a 3-qt. saucepan over medium-high heat; stir in rice and 1/2

tsp. salt. Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.

2. Transfer rice to a large bowl, and let cool completely (about 30 minutes). Stir in tomatoes, green onions, parsley, mint, olive oil, lemon zest, lemon juice, 1/2 tsp. salt, and pepper. Cover and chill 1 hour. By Chef Royce MathewsBy Chef Royce Mathews

 

Ingredients

2 Basilur family-size tea bags1/2 cup firmly packed light brown sugar1/4 cup kosher salt1 small sweet onion, thinly sliced 1 lemon, thinly sliced3 garlic cloves, halved2 (6-inch) fresh rosemary sprigs1 tablespoon freshly cracked pepper 2 cups ice cubes1 (3 1/2- to 4-lb.) cut-up whole chicken

 Preparation 1. Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from

heat; cover and steep 10 minutes.2. Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar dissolves.

Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding chicken.)

3. Place tea mixture and chicken in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish and chill 24 hours. Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels.

4. Light one side of grill, heating to 300° to 350° (medium) heat; leave other side unlit. Place chicken, skin side down, over unlit side, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 40 to 50 minutes or until done. Transfer chicken, skin side down, to lit side of grill, and grill 2 to 3 minutes or until skin is crispy. Let stand 5 minutes before serving. By Chef Royce MathewsBy Chef Royce Mathews

 

Ingredients:2 teaspoons Dragon Well green tea leaves1/3 cup water3/4 pound medium raw shrimp shelled and deveined1/2 teaspoon salt1 teaspoon cornstarch*2 tablespoons soy sauce2 tablespoons brewed tea2 tablespoons chicken broth or water1 teaspoon sesame oil1 teaspoon granulated sugarFreshly ground black or white pepper, to tasteOil for stir-frying1 slice ginger, minced1/2 orange bell pepper, cut into cubes1/2 red bell pepper, cut into cubes Preparation: Bring the water to a boil and pour over the tea leaves. Let the tea steep for 10

minutes and strain. Reserve the tea leaves. Rinse the shrimp under warm running water. Pat dry with paper towels. Add the salt and cornstarch. Marinate the shrimp for 15 minutes. In a small bowl, mix together the soy sauce, reserved brewed tea, chicken broth, sesame oil, sugar and black or white pepper. Set aside. Heat a wok over medium-high to high heat and add the oil. When the oil is hot, add the ginger. Stir-fry until aromatic (about 30 seconds). Add the shrimp, stir-fry for a few seconds, and then add the tea leaves. Stir-fry the shrimp with the tea leaves until the shrimp turn pink. Add the orange bell pepper. Stir-fry for a minute, then add the red bell pepper. Mix the peppers in with the tea leaves. Push everything up to the sides. Add the sauce in the middle of the wok. Bring to a boil, and then mix with the other ingredients. Adjust the seasoning, adding extra salt or soy sauce if desired. Serve hot with steamed rice. By Chef Royce By Chef Royce MathewsMathews

Ingredients 1 cup coarsely chopped pecans 1 pound peeled, jumbo raw shrimp (1 6/20 count) 1 tablespoon olive oil 2 large fresh peaches, cut into 8 wedges each 1 (6-oz.) bag mixed baby salad greens Sweet Tea Vinaigrette Salt and pepper to taste 1 cup crumbled blue cheese

Preparation 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7

minutes or until lightly toasted and fragrant, stirring halfway through. 2. Preheat grill to 350° to 400° (medium-high) heat. Devein shrimp, if desired,

and toss with olive oil. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Grill peach wedges 1 to 2 minutes on each side or until grill marks appear.

3. Toss salad greens with Sweet Tea Vinaigrette; season with salt and pepper to taste, and top with grilled shrimp, peaches, blue cheese, and pecans. Serve immediately.

By Chef Royce MathewsBy Chef Royce Mathews