Scampi, Finger Lime & Chilli

Scampi, Finger Lime & Chilli

Serves 2

Separate the head of the scampi from the body, reserving the head for the garnish. Separate the body from the shell. Discard the shell.

Dice the scampi and place in a bowl. Season with chives, finger lime, oil, salt and shichimi togarashi chilli, to taste.

To Serve

Place the scampi mix on a plate and add the scampi head for garnish. Serve chilled with toasted rye bread.

Chef’s tip: If you can’t source scampi, use good quality local raw prawn or scallop meat.

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