•  2 litres water
•  8 slices ginger
•  2 stalks lemongrass, halved
•  1 teaspoon table salt
•  8 green (raw) scampi
•  ice, to serve

wasabi mayonnaise

•  ½ cup (125ml) whole-egg mayonnaise
•  3 teaspoons wasabi paste
•  2 tablespoons lime juice
•  sea salt flakes

  To make the wasabi mayonnaise, place the mayonnaise, wasabi, lime juice and salt in a bowl and stir to combine. Set aside.

  Place the water, ginger, lemongrass and salt in a large saucepan over high heat and bring to the boil. Add the scampi and cook for 5 minutes.* Remove, allow them to cool and use a large kitchen knife to cut the scampi in half. Arrange with oysters with black vinegar and tomato on a platter laid with ice and serve with the mayonnaise. Serves 8.

  * Scampi are cooked when they float to the surface.