Cha Yen

Thai iced tea brewed strong from Ceylon tea with condensed and evaporated milk poured over a glass of crushed ice.

Ingredients

• 500g large prawns
• 2 cups glutinous rice
• 2 tsp sliced lemongrass
• a pinch of dried shrimp
• 1/4 cup coconut oil
• 2 baby corn, chopped
• a handful of fresh mint, chopped
• a drizzle of roasted peanuts

Instructions

1. 1

   Combine the rice vermicelli and chicken stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the dried shrimp and fish sauce, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 5 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with lime wedges, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with mint just before serving.

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