Coriander prawns and longjing tea

Method

1. For the steamed jasmine rice: wash the rice until the water runs clear. Place the rice into a heavy-based pan and add the water. Bring to the boil, then cover with a tight-fitting lid and reduce to a low heat. Cook for 15-20 minutes, or until the rice is tender. Remove from the heat but do not remove the lid.

2. For the prawns: put the egg and the potato flour into a bowl and mix well to form a smooth batter.

3. Heat a wok or pan over a high heat and fill to a quarter of its depth with groundnut oil. Heat the oil to 180C (check the temperature using a digital meat thermometer).

4. Dip the prawns into the batter one by one and lower them into the hot oil. Cook the prawns for 2-3 minutes, or until golden-brown, then remove from the oil with a slotted spoon and drain on kitchen paper. Set aside and keep warm.

5. For the herb sauce: place all of the sauce ingredients into a container suitable for use with a stick blender and blend well, adding more water if the sauce is too thick.

6. Drain the wok used to cook the prawns of oil, wipe clean with kitchen paper and return the wok to the heat. Add the sauce and bring to the boil, then take off the heat.

7. For the crisp tea leaves: heat the groundnut oil in a small pan over a high heat, add the tea leaves and lightly fry for 1-2 minutes, or until crisp. Remove from the pan with a small fine sieve and drain on kitchen paper.

8. To serve, remove the lid from the pan of rice and fluff up the grains with a fork. Spoon into serving bowls or on plates. Place the prawns on a serving plate, pour the hot herb sauce over them, sprinkle with the crisp tea leaves and serve immediately with the steamed rice. Alternatively, serve the sauce as a dipping sauce for the prawns.