Steamed Sea Urchin with Coconut, Ginger & Lemongrass

Steamed Sea Urchin with Coconut, Ginger & Lemongrass

Steamed Sea Urchin With Coconut, Ginger & Lemongrass - Serves 4

Chef's Note

Muntries (aka emu apple) are an Australian Indigenous food which have a fresh, sweet flavour. They are available from online retailers. The muntries in this recipe have been pickled using a basic 3 cups water, ¼ cup sea salt, ¼ cup sugar solution.


  • 12 pcs Sea Urchin Harvest Uni Gold
  • 350mL coconut milk
  • 2 tsp Ginger, finely sliced
  • 2 tsp Shallots, finely sliced
  • 2 tsp Pickled muntries
  • 1 Finger lime, to serve
  • 1 Shallot, thinly sliced into strips, to serve Sea salt


  1. In a bowl, combine the coconut cream, ginger, lemongrass, shallots, muntries, and a pinch of salt.
  2. Divide the mixture between four oven proof bowls, ramekins, or sea urchin half shells.
  3. Place three pieces of sea urchin on top, season with a pinch of salt then cover with foil or the other half of the sea urchin shell.
  4. Place the bowls into a preheated 200°C oven for and cook for 10 minutes.
  5. Remove from the oven, take off the foil, garnish with finger lime pearls and thin strips of shallot then serve.

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