Jasmine Tea Prawns

Jasmine Tea Prawns served on a plate with chopsticks
  • 4 servings
  • 20 minutes to prepare
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  • For the prawns
  • 2tbsp Booths Jasmine tea leaves
  • 12 large king prawns, shelled and de-veined
  • For the salad
  • 150g radishes, sliced
  • 1 mango, diced
  • 2tbsp sweet chili sauce
  • 1 lime, zest and juice
  • 2tbsp corriander, chopped
  • salt and pepper
  • coriander to garnish


A delicious and zesty recipe, these jasmine tea prawns are the perfect dish to get you in the mood for summer.


Place the tea leaves into a measuring jug. Pour 1 litre of boiling water over the leaves and steep for 5 minutes.

  1. Place a fine sieve over a saucepan. Strain the tea into the pan and discard the tea leaves. Bring the tea to the boil, reduce to a simmer and add the prawns. Poach the prawns for 5 minutes or until cooked through.
  2. To make the salad, place all of the ingredients into a bowl, toss to combine. Season with salt and pepper and divide the salad between 4 serving plates. Reserve a little dressing to garnish.
  3. Arrange the poached prawns on top of the salad and spoon over the reserved dressing. Garnish with sprigs of coriander.

Chef’s Tip

This is a lovely fresh starter or light lunch. Add soba noodles to the salad to turn this into a summer supper dish.