RAW NEW ZEALAND SCAMPI WITH TEA-INFUSED MELON AND PICKLED OOLONG TEA LEAVES

RAW NEW ZEALAND SCAMPI WITH TEA-INFUSED MELON AND PICKLED OOLONG TEA LEAVES

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Benjamin McManus
Volker Marecek

The fresh scampi is dressed in a tea-infused melon juice and native lime zest with pickled oolong tea leaves, baby kale, grapefruit segments and ice lettuce with a final drizzle of ginger oil.

  • Sub Category Name
    Food
    Main Courses
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015

Ingredients

Tea-Infused Melon Juice
  • 125ml freshly juiced, skimmed and strained Honeydew Melon Juice
  • 10ml Strained Lime Juice
  • 40ml Oolong & Ginger Tea
  • 5ml White Wine Vinegar
  • Salt
New Zealand Scampi
  • 10 Raw Fresh Scampi, peeled and de-veined
  • Salt
  • 1 Lime
Pickled Oolong Tea Leaves
  • 25 Leaves of Cooked Oolong Tea
  • 1g Finely Grated Ginger
  • Salt
  • Sugar
  • Juice of 1 Lime

Methods and Directions

Tea-Infused Melon Juice
  • Pass melon juice through a cheese cloth into a bowl. Add the lime juice, tea, vinegar and a little salt. Refrigerate until use.
New Zealand Scampi
  • Season the scampi just before serving with salt.Using a fine blade microplane, grate the lime zest over each scampi until covered. Finish with a few drops of lime juice.
Pickled Oolong Tea Leaves
  • Mix the lime juice and ginger, season with sugar and salt to your taste. Pour the mixture over the tea leaves and let it pickle for 2 hours.

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