Ingredients

• 1 matcha green tea bag
• 4g wakame seaweed
• 125g/4½oz unsalted butter
• 2 tbsp honey
• pinch sea salt
• 2 matcha green tea bags
• 2 garlic cloves
• roughly chopped
• 1 bay leaf
• 250g/9oz raw prawns
• peeled
• 2 slices brioche
• to serve
• 2 tsp wakame butter (above)
• to serve

Directions

• For the wakame butter
• cut open the tea bag and tip the tea into a saucepan. Put over a very low heat
• add the seaweed and butter and leave to melt. Remove from the heat and leave to infuse for 1 hour
• or until the butter is pale green.
• Strain the butter through a sieve into a bowl. Add the honey and season with sea salt. Put into an airtight container and chill in the fridge for 15-20 minutes.
• Meanwhile
• for the poached prawns
• half-fill a pan with water and place over a medium heat. Add the tea bags
• then add the garlic and bay leaf. Bring to the boil
• then remove from the heat and leave to infuse for 10 minutes.
• Remove the tea bags from the liquid
• then drop in the prawns. Place the pan over a low heat and poach the prawns for 8 minutes
• or until they turn pink.
• Toast the brioche and place on a serving plate. Remove the hot prawns from their poaching liquid with a slotted spoon and place on top of the brioche. Top with a teaspoon of the wakame butter. Serve immediately.