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
- 10 Raw Fresh Scampi, peeled and de-veined
- Salt
- 1 Lime
- 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.
- 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.
- 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.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 24/11/2024
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