For the roasted scampi:
10 medium scampi tails (langoustine or large prawns could also be used)
2 teaspoons Ceylon tea
1/2 teaspoon honey vinegar or white vinegar
2 teaspoons chopped tarragon
For the scampi oil:
Shells and heads of 10 scampi
1 onion, peeled and chopped
1 stick celery, peeled and chopped
1 carrot, peeled and chopped
1 garlic clove, peeled and chopped
4 tablespoons tomato puree
2 bay leaves
few sprigs thyme
6 white peppercorns
300ml rapeseed oil
To garnish (optional):
deep fried leeks, thinly sliced shredded
salt and white pepper
Clean the scampi; remove the heads and shells and devein.
Slice the tails in half lengthways and place on a lightly oiled baking tray.
For the scampi oil, heat 2 tablespoons of rapeseed oil in a medium saucepan.
Add the onion, celery, carrot and garlic to the pan and cook for 2-3 minutes.
Stir in the tomato puree and the scampi heads and shells and roast over a medium high heat for 3-4 minutes.
Add the bay leaves, thyme and white peppercorns and pour over the water.
Bring to the boil, then reduce to a simmer.
After 15-20 minutes, add the rapeseed oil to the pan and simmer for an hour.
Remove the pan from the heat and leave to cool.
The oil will separate from the water and rise to the surface; it will be infused with the scampi flavour.
Skim off the oil and transfer to a container.
Store in the fridge or freezer for up to two weeks- use the leftover oil to dress fish dishes or pasta.
Preheat the oven to 230C/210/gas 8.
Dust the scampi tails generously with the Ceylon tea and season with salt and white pepper.
Cook the scampi tails in the oven for 2-3 minutes.
Be careful not to overcook them; if you touch the tails and they feel hot, then they are ready.
Whilst the tails are cooking, pour 75ml of scampi oil into a small bowl.
Add the honey or white vinegar and chopped tarragon and stir well.
To serve, arrange five scampi tails in a pile on each plate. Top with the shredded leeks and nori (if using) and spoon over the scampi oil dressing.