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Asian Scampi Salad
Recipe by Jimmy Wong
Try Jimmy Wong's Asian Scampi Salad today!
- Steps
- Ingredients
Ingredients
Crispy Chard
Pickled Cucumber
Nam Jimmy Sauce
Ginger Hay
Scampi
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Steps
- For the Crispy Chard, place leaves into a medium bowl and add the pickle liquid and salt. Massage into the chard leaves and set aside for 15 minutes.
- Drain leaves onto a paper towel and dry.
- Heat oil in a large saucepan on a medium-high heat. Add the chard leaves in two batches and cook, being careful of splatter - use aluminum foil on top of the saucepan to contain splatters, if necessary.
- Once the chard stops bubbling, and is a dark green, remove the leaves and drain onto paper towels. Sprinkle castor sugar evenly on top and set aside . Reserve the oil to cook the ginger hay.
- For the Pickled Cucumber, remove the end of the cucumbers and slice lengthways using a mandolin, avoid the cucumber seeds.
- Add to a bowl with the pickling liquid, chilli and sugar. Stir to combine. Cover in cling wrap and set aside.
- To make the Nam Jimmy Sauce, place all the ingredients into a small bowl and combine. Set aside 1 tablespoon of the sauce in a serving bowl with 1 teaspoon of water. The remainder will be used to marinate the scampi.
- Using the Japanese mandoline finely slice the ginger. Then finely julienne the slices. Reheat the oil used for the crispy chard to medium-high temperature.
- Add the ginger and fry, cooking for 1-2 minutes. Remove to a paper towel as soon as the ginger changes to a light brown colour. Do not allow to burn.
- To cook the Scampi, remove the head, shell and poo vein on scampi. Wash and dry well.
- Shallow cut along the top the entire length. Brush with the nam Jimmy sauce on both sides and place on a heat-proof plate. Sear the top of the scampi with a blow torch, do not overcook, the scampi is eaten still mostly as sashimi.
- To serve, select a medium sized flat bowl. Place the ribbons of cucumber at the base of the plate, place the crispy chard on top of the cucumber, then add the scampi on the chard. Garnish with ginger hay. Serve with the nam Jimmy sauce and serve immediately.
