Prawns in Darjeeling Tea & Ginger Stock with Fine Herbs

Recipe by Chef Nimish Bhatia

Ingredients
• 4 prawns (75 g each)
• 20 ml lemon juice
• salt to taste
• 10 g fennel
• 10 g ginger paste
• 4 basil leaves
• 10 g pepper powder
• 5 g peppercorns
• 20 ml olive oil
• 8 mint leaves
• 15 g celery
• 15 g Darjeeling tea bags
Preparation
Clean the prawns and de-vein them, wash thoroughly for any dirt. Now marinate it with ginger paste, lemon juice, salt and pepper powder.
Wash all the vegetables. Very lightly crush fennel, celery, basil and mint.

Method
Take a heavy-bottom pan, add some pepper and the herbs, and water, simmer. Now add the Darjeeling tea bags. Add the marinated prawns to it and keep the flame very slow so it does not reach the boiling point at any time. After about 9-10 minutes, turn off the heat and let it stay.
Remove the prawns and strain the bouillon delicately.

Serving
Add the bouillon piping hot on to the prawns and garnish with crushed pepper and a dash of olive oil. Serve with toasted bruschetta or a crisp thin toast with mild garlic.