SCAMPI CEVICHE WITH AVOCADO, MICROGREENS & SCAMPI OIL

SERVES 4 AS AN ENTREE / PREPARATION 25 MINUTES PLUS 20 MINUTES STANDING / COOKING 25 MINUTES

10 large whole scampi

FOR THE DRESSING

65ml water

65ml white vinegar

65g sugar

95ml fish sauce

2 tablespoons lime juice 1 tablespoon ginger, finely grated

FOR THE SCAMPI OIL

400ml grapeseed oil reserved scampi heads & shells 5 cloves garlic, smashed with

the side of a knife

50g tomato paste

5 star anise

TO FINISH

1 ripe avocado, halved and sliced lengthwise 1 stick lemongrass, white part only, finely sliced

50g Ōra King salmon caviar

1 long red chilli, finely sliced 16 small Vietnamese mint leaves micro shiso micro coriander crispy shallots

Remove the heads from the scampi, then with a sharp knife cut through the middle of the scampi tails lengthwise. Remove the digestive tracts and discard. Remove the meat from the shells and keep in the refrigerator. Reserve the heads and shells to make the scampi oil.

Combine all the dressing ingredients in a bowl and whisk until the sugar is dissolved. Set aside.

Put a pot on a medium heat and allow to warm, then add 100ml of the grapeseed oil and the scampi heads and shells – do not stir for 2 minutes or they will not brown. After 2 minutes stir and leave for another 2 minutes, then add the garlic, tomato paste and star anise and cook for a further 1 minute. Add remaining grapeseed oil and bring to a simmer. Allow to simmer for 20 minutes then remove from the heat and leave to stand for a further 20 minutes. Strain through a coffee filter (a muslin cloth with a fine sieve, or a chinois will also suffice) and place in the refrigerator to chill.

To serve, place 4-5 slices of avocado down the centre of four bowls and top with five pieces of scampi, evenly spaced. Mix the sliced lemongrass with the dressing and generously spoon over the scampi, followed by about 20ml scampi oil. Arrange

3 or 4 teaspoons of salmon caviar around each bowl, followed by slices of chilli, Vietnamese mint leaves, micro shiso and micro coriander. Finish with crispy fried shallots.