Grilled Scampi with Hot-Spicy South-East-Asian Sauce

For the Scampi
  • Some thin bamboo sticks for the skewers
  • 450g. raw scampi
  • 2 tablespoons plus 1 teaspoon salt
  • 1/2 teaspoon 5 pepper mixture, or freshly ground black pepper
  • 1 1/2 teaspoons olive oil, extra virgin
For the Sauce
  • 3 tablespoons roughly chopped fresh basil
  • 2 tablespoons roughly chopped fresh coriander
  • 1 tablespoon roughly chopped fresh mint
  • 2 tablespoons roughly chopped garlic
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon seeded and finely chopped fresh red chili
  • 2 teaspoons of salt
  • 1/2 teaspoon 5 pepper mixture, or freshly ground black pepper
  • 3 tablespoons olive oil, extra virgin
  • 1 teaspoon sesame oil
  • 2 tablespoons lemon juice
  • 3 tablespoons of a sweet rice wine

Soak the skewers in warm water for about 15 minutes.

Shell and clean the scampi. Then wash them in cold water with a tablespoon of salt. Let them drain and repeat the process with fresh salted water. Rinse well and dab dry with a kitchen towel.

Mix the rest of the salt with the pepper and olive oil. Mix the scampi into the mixture making sure that the scampi are coated all over. Then skewer them on the bamboo sticks.

Place all the ingredients for the sauce in a blender and blend until they have the texture of a paste. Grill the scampi under your oven grill or do them on your barbecue, for about 2 minutes each side. Serve straight away on warmed plates, sprinkled with the spicy sauce.

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