Scampi with Papaya, Cucumber and Tonburi
Chef Tetsuya Wakuda of Tetsuya’s – Sydney, Australia
Adapted by StarChefs.com as demonstrated at Madrid Fusión 2005

Yield: 2 Servings

Chef Tetsuya Wakuda's Marinated Prawns with Papaya and Cucumber on StarChefs.com

Chef Tetsuya Wakuda's Marinated Prawns with Papaya and Cucumber Recipe

Ingredients:

  • 2 small scampi, halved
  • ¼ Tablespoon grape seed oil
  • Drop Banyul vinegar
  • ½ Tablespoon finely chopped chives
  • Pinch salt
  • Pinch white pepper
  • ¼ Tablespoon lime juice
  • 4 Tablespoons finely chopped papaya
  • 4 Tablespoons finely chopped cucumber
  • 4 Tablespoons tonburi (Japanese “mountain caviar,”) or caviar of your choice

Method:
Peel the prawns and finely chop the meat. Mix meat with the grape seed oil, vinegar and green onions. Season with salt and white pepper, then add the lime juice. Place a 5-centimeter ring mold in the center of each plate. Place the chopped papaya in first, followed by a layer of cucumber, a layer of prawns and finally the tonburi. Remove the ring mold and serve.

Wine Pairing:
Aromatic dry white such as a Viognier

   Published: May 2006