ginger scampi with wasabi mayonnaise

  • 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

 

  1. To make the wasabi mayonnaise, place the mayonnaise, wasabi, lime juice and salt in a bowl and stir to combine. Set aside.
  2. 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.

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