Crusted Prawn & Pork Dumpling – Brilliant Breakfast Tea

Methods and Directions

• Wash the tea leaves with hot water to clean and open them up for fragrance
• Combine the drained moist tea leaves with the vegetable oil
• Cook at 63.5°C for 45 minutes then let come to room temperature slowly
• Place in the fridge for 10 days
• Strain when needed and keep the leaves for deep frying for garnish at the end of the dish

• Combine the prawn and pork mince with the drained deep fried tea leaves
• Smash together well until all the air bubbles have been removed and the mixture is quite dense

• Shape the prawn & pork mixture with your hands and smooth out roll into 20g balls
• Place into seasoned flour and cover
• Roll into the beaten egg & then roll into the finely diced white bread
• Quickly place into a deep fryer for 60 seconds and then drain on to kitchen paper and place in an oven at 180°C for 4 minutes until heated through
• Serve on banana leaf with a small ramekin of the tea infused oil