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BORA EXPERIENCE

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#7 Pea & matcha tea soup with grilled prawns

Preparation

Finely chop the shallots and garlic and glaze in olive oil. Add the peas and pour over the vegetable stock. Simmer for 10 minutes, add the soya cream and matcha tea powder and mix thoroughly. Pass through a fine sieve and season with salt, white pepper and lemon juice. Wash the prawns, lightly season and fry quickly in the Tepan. Serve the soup in a deep plate, place the fried prawns on top and garnish with fresh mint.

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Ingredients

  • 2 shallots
  • ½ garlic clove
  • 2 tbsp olive oil
  • 700g frozen peas
  • 700ml vegetable stock
  • 100ml soya cream
  • 2 tablespoons matcha tea powder
  • Salt, white pepper
  • Lemon juice to taste
  • 4 wild prawns, deveined
  • Mint to garnish

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