My love of scampi comes from working at Tetsuya’s. My first section at Tet’s was prepping his iconic dish of sashimi with foie gras and walnut oil. It remains one of the most amazing dishes I’ve ever eaten. Raw scampi is at once creamy and sweet. In fact, it’s one of the sweetest shellfish you can eat. Australians are also fortunate that Tasmania has some of the best uni in the world. I wanted to combine the scampi with uni, which – aside from my wife – is one of the greatest loves of my life. I wanted to pair it with Vietnamese flavours because I don’t know any raw fish dishes in the cuisine of my heritage. In a way, this dish is super simple: take lots of Vietnamese flavours, mix it up with great raw seafood and serve it.
Whisk all the ingredients together in a bowl until well combined. Unused dressing will keep in a jar in the fridge for up to 2 weeks.
Pull the heads off the scampi and discard. Use a sharp serrated knife to cut down the middle of the tails lengthways, through the shell. Remove the digestive tracts and discard. Remove the meat from the shell.
In a bowl, evenly lay the scampi tails and sea urchin roe in a single layer with no overlapping. Spoon a few tablespoons of the dressing over the top and follow with a few drops of shellfish oil. Top with the fresh herbs, lemongrass and chillies. Finally, garnish with the fried shallots. Serve immediately.
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