Poached prawns on brioche with matcha and wakame butter Recipe

Poached prawns on brioche with matcha and wakame butter Recipe

  • 1 matcha green tea bag
  • 4g wakame seaweed
  • 125g/4½oz unsalted butter
  • 2 tbsp honey
  • pinch sea salt
  • 2 matcha green tea bags
  • 2 garlic cloves, roughly chopped
  • 1 bay leaf
  • 250g/9oz raw prawns, peeled
  • 2 slices brioche, to serve
  • 2 tsp wakame butter (above), to serve
  1. For the wakame butter, cut open the tea bag and tip the tea into a saucepan. Put over a very low heat, add the seaweed and butter and leave to melt. Remove from the heat and leave to infuse for 1 hour, or until the butter is pale green.
  2. Strain the butter through a sieve into a bowl. Add the honey and season with sea salt. Put into an airtight container and chill in the fridge for 15-20 minutes.
  3. Meanwhile, for the poached prawns, half-fill a pan with water and place over a medium heat. Add the tea bags, then add the garlic and bay leaf. Bring to the boil, then remove from the heat and leave to infuse for 10 minutes.
  4. Remove the tea bags from the liquid, then drop in the prawns. Place the pan over a low heat and poach the prawns for 8 minutes, or until they turn pink.
  5. Toast the brioche and place on a serving plate. Remove the hot prawns from their poaching liquid with a slotted spoon and place on top of the brioche. Top with a teaspoon of the wakame butter. Serve immediately.
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