Grilled Scampi with Mango and Cucumber Salsa
(Recipe serves 6)
6 Large scampi (Norway lobster or Nephrops norvegicus. Butterflied jumbo tiger prawns/shrimp can be substituted)
1 Large firm mango, unpeeled (reserve half for the salsa)
2 Mandarins or clementines (cut in halves like a grapefruit. Reserve one half for the salsa and one and one half for the skewers)
6 Spring onions
1 tbsp. Oil (preferably peanut but canola or vegetable will do the trick)
12 Bamboo skewers (23 cm) that have been previously soaked
1 cup Finely diced firm mango, peeled
1 cup Finely julienned cucumber (use a mandolin if available for matchstick sized slices)
1 tbsp. Finely chopped spring onion greens cut on the bias
1 Finely chopped bird’s eye pepper (or other red chili pepper)
1 tbsp. Finely chopped coriander/cilantro
1 tsp. Chinese white rice vinegar
1/4 tsp. salt
The juice of one lime
The juice of one half of a mandarin or clementine
- Begin by preparing the salsa by combining all the ingredients. Refrigerate and allow to sit at least 3 hours before using it.
- In the meantime, prepare your scampi skewers. Start by cutting one side of your mango away from the pit. You should have an oval piece of mango, flesh side down on the cutting board. Continue by cutting the piece horizontally, from the least wide side of the oval to the other creating three equal pieces. Then cut those in half from top to bottom to make six pieces. Cut your mandarins in half across the grain (like you would a grapefruit) and then each half in half again to form six wedges. Take the spring onions and remove the greens and roots. Cut the white part diagonally into three equal pieces.
- Using a sharp pair of kitchen sheers, remove any pointy parts of the shell of the scampi. If they are whole, remove the head and torso by gently pulling them away from the tail. Carefully insert the sheers in through the opening of the tail and cut along the carapace to remove the transparent underbelly shell revealing the flesh. Rinse well and pat dry.
- Using two skewers spaced at about two centimetres apart, begin by threading on a piece of spring onion, followed by a mandarin wedge, spring onion, mango wedge (pierced through the skin), spring onion and finally the scampi from open end to tail fan.
- Preheat your barbecue to 300º C (575º F).
- Remove the salsa from the fridge and strain, retaining all the liquid. Add one tbsp. oil to the reserved liquid and whisk until homogenous. Baste the skewers on front and back.
- Grill over direct flame for 4 minutes on either side or until the flesh turns opaque, basting once half way through cooking.
- Serve with the salsa.
Posted on December 03, 2013 by Matthew C. exclusively for BBQXL