Prawn & Hibiscus Soup

Prawn & Hibiscus Soup

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  • Sub Category Name
  • Recipe Source Name
    The Dilmah Book of Tea inspired Cuisine & Beverage


  • 7 bags Dilmah Rosehip & Hibiscus
  • 1 Whole prawn (clean and keep the tail)
  • 1l clear fish stock
  • 200g prawns
  • 1 tablespoon chopped celery
  • 2 cloves garlic chopped
  • 100ml white wine
  • 50g Butter
  • 50g flour
  • 50ml thick cream
  • Salt and ground pepper to taste

Methods and Directions

  • Boil the fish stock, add the tea bags and let it simmer for 5 minutes. Discard the tea bags. 
  • Melt the butter; cook the garlic and celery for 2-3 minutes. Add flour and cook on a low fire for 3 minutes.
  • Add warm stock, white wine and the prawns (shell and de-vein) to the soup. Bring to boil and simmer for 5 minutes.
  • Add thick cream and serve.

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