Ceviche of Scampi and Sea Urchin with Vietnamese Flavours

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

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.

Ingredients

Dressing

  • 250 ml (9 fl oz/1 cup) nuoc cham (Essentials)
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 2 teaspoons ót tuóng (Essentials)
  • 1 tablespoon finely grated ginger

Scampi and Uni

  • 8 large sashimi-grade scampi (langoustine)
  • 80 g ( oz) sashimi-grade uni (sea urchin roe)
  • shellfish oil (Essentials)
  • 15 small Vietnamese baby coriander (cilantro) leaves
  • 15 small shiso leaves
  • 15 small Vietnamese mint leaves
  • 1 lemongrass stem, pale part only, very thinly sliced
  • 2 bird’s eye chillies, very thinly sliced
  • 2 tablespoons fried shallots (Essentials), to garnish

Method

Dressing

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.

Scampi and Uni

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.