Designed by Chef Ravi Tokas (Executive Chef, Prankster), this light evening broth brings together the goodness of seafood and Black Assam tea. The tea and seafood combination date to early years of Silk Route. Food lore has it that often-silk traders survived on the easily growing tea leaves on the road side and the dried seafood to create this broth. Tea, back then, in fact, was used more as a flavourant, so instead of having tender leaves, the plant was allowed to grow full length to have better flavouring. Fascinatingly, when it comes to Indian tea – especially those grown in Assam – the flavours are already robust and gives an interesting flavour..
The trick, says Chef Tokas, is to add the broth in the end, and steam the prawn and then flash fry it
to give it that interesting pairing of textures.
- Tea -100 GMs
- Water -200 ml
- Oyster sauce-20 ml
- Maggi seasoning-5 ml
- Carrot julienne-10 GMs
- Prawn -4 no’s
- Spring onion- 5 GMs
- Garlic chopped - 5 GMs
- Ginger chopped - 5 GMs
- Red chilli paste- 10 GMs
- Salt to taste.
How to Make Black tea and prawn broth
- -Boil the water, add tea leaves, chopped ginger and garlic in it and stain it through a fine strainer.
- -Cook the prawns in the stained tea water and keep a side.
- ⁃ Add seasoning to the tea water .
- ⁃ Place the vegetables and the prawns in a serving bowl.
- ⁃ Pour the hot mixture on top of the prepared bowl and serve hot.