Vanilla Bean Braised Prawns

• 9g Tea&Grill BBQ green tea seasoning (adds subtle smokiness)
• 300g large tiger prawns, peeled and deveined (tails on)
• 1 vanilla bean, split and scraped
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup heavy cream
• 1 tsp soy sauce
• 1/2 tsp honey
• Pinch of sea salt
• Freshly cracked black pepper
• Garnish: Chopped parsley + microgreens

1. Sear the Prawns:
   • Heat olive oil in a pan over medium-high. Add prawns and sear 1 minute per side until pink. Remove and set aside.
2. Build the Sauce:
   • Lower heat to medium. Add butter, garlic, and vanilla bean seeds. Sauté 30 seconds until fragrant.
   • Deglaze with white wine, scraping up browned bits. Reduce by half (2 minutes).
3. Finish with Cream & Depth:
   • Stir in cream, soy sauce, honey, and green tea seasoning. Simmer 1 minute until slightly thickened.
   • Return prawns to coat. Season with salt and pepper.
4. Serve:
   • Plate prawns with sauce. Garnish with parsley and microgreens. Pair with crusty bread or jasmine rice.

• The green tea seasoning enhances the vanilla’s floral notes without overpowering.
• For extra richness, finish with a knob of cold butter for shine.
• Leftovers? Toss into pasta or serve over creamy polenta.