Scampi with Walnuts

Ingredients

• 500 g Scampi (20-24 large, raw scampi)
• 100 ml Rice wine
• 2 tbsp Ginger syrup
• 2 tbsp Light soy sauce
• 1 tsp Sesame oil
• 50 g walnut kernels
• 1 bunch spring onions
• 2 red chili peppers
• 2 pieces pickled ginger (from the jar)
• 3 tbsp oil
• 100 ml Fish stock (from the jar)
• Salt
• Pepper
• Thick carrots

Instructions

1. 1.

   Carefully remove scampi from shells, rinse and pat dry. Mix rice wine, ginger syrup, soy sauce, and sesame oil. Marinate scampi and walnuts in this mixture for 2 hours.

2. 2.

   Clean spring onions, rinse, and cut diagonally into pieces. Clean chili peppers, rinse, trim stems, and slice into thin rings. Slice ginger knuckles into strips.

3. 3.

   Remove scampi from the marination and pat dry. Heat oil. Fry scampi for 3 minutes. Add spring onions and chilies and fry briefly. Add the marination with walnuts and fish stock and bring to a boil. Season with salt and pepper.

4. 4.

   Peel carrot, slice lengthwise into thin rounds, and cut Chinese motifs with small cookie cutters. Arrange scampi in a bowl and decorate with carrot motifs.