Serves 4

Tea smoking imbues food with an intense, smoky taste. It also generates a vast amount of smoke, so shut all doors, turn on the extractor fan and open any kitchen windows.

Tea smoking imbues food with an intense, smoky taste. It also generates a vast amount of smoke, so shut all doors, turn on the extractor fan and open any kitchen windows.

50g/2oz Demerara sugar
A small pinch of salt
2tsp sunflower oil
450g/141/2oz shelled prawns
100g/31/2oz rice
70g/3oz Lapsang
Souchong tea
Juice of one lime

For the salad

1 tbsp sugar
1/4tsp chilli flakes
2tbsp white-wine vinegar
Half a cucumber, sliced
2 bunches of watercress
2 little gem lettuces
4 spring onions, sliced
2 limes, halved

In a bowl, mix together the sugar, salt and oil. Clean the prawns by running a knife down the length of their backs and removing their digestive cord. Rinse, and dry. Thread them on skewers and rub in the sugar mix. Chill for 30 minutes.

Mix together the tea and rice and tip into a wok with a steam rack and lid. Put the rack in place, cover and set over a high heat. After 10 minutes smoke will seep out. Remove the prawns from the marinade. Acting quickly, place them on the rack and reseal. Smoke for three minutes then set aside.

Heat some oil in a frying pan and briefly sear the prawns. Tip into a bowl and toss in the juice of a lime. Leave to cool.

Place a tablespoon of sugar and the chilli flakes in a bowl. Add a tablespoon of boiling water and stir until the sugar is dissolved. Leave for five minutes then mix in the vinegar.

Place the salad ingredients in a bowl. Dress and divide between four plates. Add the prawns and the lime wedges and serve as a starter.

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