Recipe by Chef Andrea Ferrero
Created for Dilmah Chefs & the Teamaker at Ceylon Tea Trails, Castlereagh, Sri Lanka in May 2014
12 big fresh prawns
4 baby leeks
50ml raspberry juice
Infuse water with the Sencha tea. Add salt. Mix the avocado with the oil until it becomes a very thin purée.
Boil the carrots and the leeks in the Sencha green tea infused water. Boil the prawns for few second in the tea, and chill them in chilled Sencha green tea water. Cut watermelon in to small cubes.
Compose the dish as shown in the picture. Roughly mix the olive oil and the raspberry juice and pour over the prawns and vegetables already assembled in the plate. Decorate with wild herbs.