FRESH SEAFOOD & ASSORTED VEGETABLES STEAMED WITH CHINESE TEA

INGREDIENTS

4 prawn (20 gr./each)
4 hard-shell clam
4 okura
1/2 yellow zucchini
8 broad bean
1/4 cauliflower
Group of ingredients "A":
3 tbsp soy sauce, 1 tbsp vinegar
1 tsp sesami oil
Pepper
Thin sliced garlic
Thin sliced ginger
Chinese red pepper (cut into round slices)
Group of ingredients "B":
20 gr. Chinese tea leaves.
Group of ingredients "C":
Lemon grass
Lemon barm
Bay leaf
Group of ingredients "D":
Dried skin of citrus fruits (ex. Orange, lemon)

PREPARATION

1/ Warm the stones of fire.
2/ Mix all the ingredients of the group "A" to make a sacue.
3/ Wash the vegetables and boil cauliflower, yellow zucchini and broad bean briefly and remove them into the cold water and wipe dry.
4/ Put the prawns and the vegetables of point 3 ina a Bamboo steamer.
5/ Put the chinese tea leaves, herbs and fruit skins into a tea pot and fill it with boiled water. Leave for 2 minutes.
6/ Put the hot stones into an earthenware hotpot; over it put the bamboo steamer; tap it almost completely and pour the tea obtained in point 5 inside the sieve. Tap it again and leave cook for 2 minutes.
7/ Serve with the sauce obtained in point 2.