This is a delicious but messy starter: finger bowls are essential. Look for scampi frozen at fish markets.
|½ clove||Garlic, crushed|
|¼ cup||Sunflower oil|
|½ cup||Flat leaf (Italian) parsley, chopped, plus a few extra leaves|
|½ ||Lemons, zest of|
|4||Scampi, defrosted on paper towels in fridge overnight (Main)|
|2 tsp||Black tea leaves|
|½ ||Lemons, peeled, with flesh cut out using a small sharp knife|
|1 to serve||Flaky sea salt|
|1 to garnish||Parsley|
- Heat garlic in oil just until it starts to fizz. Blanch parsley in a small pan of boiling water for 1 minute. Drain into a sieve and gently press dry. Pat with paper towels to absorb remaining water.
- Use stick blender to process still-hot parsley with garlic oil, lemon zest and salt. Set parsley oil aside for 30 minutes.
- Split each scampi in half with a very sharp knife and remove stomach and intestinal tract. Arrange scampi in a single layer, flesh side up, on a rack to fit a smoker box or lidded wok. Line smoker or wok with foil and arrange tea leaves on foil. Place on medium heat until smoke forms. Add rack and cover, then smoke scampi for only 2 minutes. Remove rack from smoker or wok, and discard foil and tea.
- Bring about 2 cups water to the boil in wok and place rack of scampi over water. Cover to steam for 4 minutes.
- Toss scampi gently with a little of the parsley oil. Spread another 2-3 teaspoons of oil in a circle on each plate and pile scampi on top. Scatter with lemon flesh, sea salt flakes and extra parsley leaves. Eat using fingers.