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Steamed scampi with a spinach tarragon puree and fried tomato skin

Serves: Makes 20 canapés

Cooking time: 30

Cooking method: Bake


24 scampi, peeled and deveined.


Spinach Tarragon Puree

2 cloves shallots, peeled and diced

2 cups spinach (firmly packed)

1/4 cup tarragon leaves (loosely packed)

150mls olive oil

Salt and freshly ground pepper to taste


Fried Tomato skin

1 tomato, large



20 watercress tips

20 edible flowers

30mls Kewpie soy mayonnaise

Cooking instructions

Steam the scampi for approximately 2-3 minutes depending on the size.

Be careful not to overcook the scampi as the flesh will become too soft to handle and tasteless.


Spinach Tarragon Puree

In a medium sauce pan place 30mls of oil and lightly sauté the shallots until they become tender without colour.

Add the spinach and continue to sauté until the spinach is wilted.

Add the tarragon and remove from the heat.

Tip the ingredients onto a clean cloth and squeeze out any excess water.

Place the ingredients into food processor and blend slowly, adding the olive oil to form a smooth purée.

Pass the purée through a fine sieve and reserve in a container until required. 


Fried Tomato skin

Blanch the tomato in a pot of boiling water for approximately 10-20seconds. You will notice the skin will start to split from the flesh.

Refresh by dropping into ice water.

Peel the skin from the tomato, then dry the skin with paper towels.

Take the tomato flesh and cut in half. Remove the seeds, dice into small pieces and set aside.

Using a deep fryer, fry the tomato skin until crisp. Remove and season.

Tear into small pieces to garnish the canapés.


To serve

Select a suitable serving utensil for the canapés – spoons, dessert forks, Asian spoons or bamboo cups.

Arrange the scampi on the centre of the utensil.

Spoon or pipe a small amount of spinach tarragon puree and soy mayonnaise next to the scampi.

Finish with the diced tomato and top with fried tomato skin, watercress and an edible flower.