What you will need to prepare and enjoy four portions of this special dish,

* Marinated prawns – Four
* Diced mango – Four teaspoonsful
* Chives – Three grams
* Spicy lemon tea aspic – 200 ml (see recipe below)
* Basil and fresh green tea leaves jelly – 60 ml (see recipe below)
* Four cocktail glasses for presentation

The preparation process,

- Cut the prawns into dices and marinade in the lemon tea mixture
- Pour the lemon tea aspic into the cocktail glasses and add the diced prawns, mango and chives
- Allow to set
- Pour the Basil and tea jelly on top and allow to set
- Garnish with whole prawn, dried lemon spiral and fresh tea leaves

What you will need for the Tangy Lemon Tea Aspic,

* Dilmah Tangy Lemon Tea – 10 grams
* Boiling water – 200 ml
* Sugar – Two teaspoonsful
* Gelatin powder – Five grams
* Pinch of salt

Let’s make the Tea Aspic,

- Brew the lemon tea for four minutes and strain
- Mix in the sugar, salt and gelatin powder
- Mix well until the gelatin is completely dissolved
- Allow to cool

What you will need to make the Basil Tea Jelly,

* Basil leaves – 10 grams
* Fresh tea leaves – 5 grams
* Fresh cream – 60 ml
* Gelatin – Two leaves
* Sugar – Four grams
* A pinch of salt

Let’s make the Tea Jelly,

- Blend the basil leaves and tea leaves with cream in a blender
- Strain the mixture
- Combine with the gelatin, salt and sugar and mix well

Enjoy!

• • 6 slices Dilmah Lapsang Soucheng Tea Smoked Seer (refer recipe)
• • 4g Fresh Chives
• • 4 boats Avocado
• • 4 slices Sun dried Tomato
• • 4 tbsp Spicy Berry Vinaigrette (refer recipe)
• • 1tspn Mayonnaise
• • Edible flowers and chives for garnish

• • Chop 2 slices of smoked seer and mix in the chives and mayonnaise.
• • Keep ¼ of the chopped smoked seer on each slice of seer and fold like a bundle.
• • Marinate avocado with lime juice, salt and olive oil.
• • Pour the berry vinaigrette on avocado.
• • Place the seer pave on avocado and sun dried tomato.

• • 200g Seer
• • 1 tspn Lime juice
• • Pinch of Crushed Pepper
• • Pinch of Paprika
• • 125ml Lapsang Brewed Tea
• • 5g Fresh Lapsang Tea

• • Marinate the seer in the tea mixture.
• • Mix all the ingredients and season the seer overnight.
• • Smoke the fish.
• • Add brewed tea pieces to smoke the fish.

• • 10 g Spicy Berry Tea
• • 100 ml Fresh Boiled Water
• • 10 g Sugar
• • 1tspn White Vinegar
• • 50 ml Corn Oil
• • Salt & Pepper to taste

• • Brew the tea in hot water for 4 mts and strain.
• • Allow to cool.
• • Add all ingredients and prepare the vinaigrette.