Smoked Prawns with Blue-Cheese Fennel Salad

20 large prawns
1 tbsp butter
1 cup brewed Lapsang Souchong
1 tbsp balsamic vinegar
1 tbsp honey
1 tbsp soya sauce
1 tbsp lemon zest
1 clove garlic
1 bulb fennel finely sliced
1 green apple, quartered, cored and finely sliced
125 gr Roquefort blue cheese
50 ml white wine vinegar
25 ml olive oil
24 halved cherry tomatoes
salt and pepper

  1. Over medium heat melt butter in saucepan and sauté garlic. Add lemon zest, brewed tea, balsamic vinegar, honey and soya sauce. Allow to come to a simmer. Add prawns and continue to cook for 3 ½ minutes until prawns are firm.
  2. In a bowl combine crumbled Roquefort, white wine vinegar and olive oil. Add sliced fennel and apple. Season with salt and pepper as desired. Mix thoroughly.
  3. In individual plates divide salad mixture. Garnish with prawns, halved cherry tomatoes and fennel weed or chives as desired.