Cooking time: 10 minutes, serves 2-4 as a side
2 good sized handfuls of tea leaves, washed in cold water, with excess water removed.
3/4 cup warm water
1 cup rice flour
4 cups high heat Olivado oil
½ onion, sliced
1 carrot, julienned (cut into matchsticks)
1 spring onion, finely sliced
3 chillies (two reds and a green), finely sliced
Handful of peanuts
5 cooked prawns
1tbsp palm sugar and 1/2 tbsp water (heat together slowly, till caramelised)
1/8 cup fish sauce
Juice of 1 lemon or lime
1 garlic clove, minced
Create a batter by mixing the water and rice flour until smooth. Gently soak the tea leaves in this Thai style batter.
Heat some high heat Olivado oil to around 200 degrees Celsius.
Add the tea leaves and cook for three minutes.
While the tea leaves are cooking, prepare the salad by combining the onion, carrot, spring onion, chillies, peanuts and cooked prawns. Toss together and lightly drizzle the salad with the dressing.
To serve place some crispy tea leaves in a bowl and top with the salad.