Tetsuya Wakuda has wowed Sydney siders with his fusion of Japanese and classic French cuisine for over a decade. We’ve fallen in love with his unique flavours and immaculately designed dishes at multiple award winning restaurant Tetsuya’s. Rescu. sat down with Chef Tetsuya to find out about his food philosophy and the recipe for his signature dish.
Chef Tetsuya recipe: Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar
What better way to wow your friends than to emulate on of the most acclaimed chef’s in the country? This one-of-a-kind Chef Tetsuya recipe for marinated botan shrimp with sea urchin and caviar is surprisingly simple, and jaw-droppingly delicious.
(Serves 4)
Ingredients
4 Sea urchin shell
8 Botan shrimp or Scampi (peeled)
80g Sea urchin roe
40g Oscietra caviar
1/2 Raw egg yolk
Dressing
1/2 tea spoon Sherry vinegar
1 Tea spoon chopped Eshalots
1/3 Teaspoon Tarragon
1. Tea spoon chopped chives
1/3 Tea spoon walnut oil
1 Tea spoon soya sauce
1 Tea spoon Mirin
2 Tea spoon EV Olive oil
Salt and White pepper
Cut the shrimp into four pieces. Mix all ingredients gently (except caviar) and place into sea urchin shell, then top with caviar.
Watch our exclusive interview with Chef Tetsuya in the video below:
Chef Tetsuya is now part of the Singapore Celebrity Concierge
