Scampi
Grate potato into thin shavings and then soak it.
Defrost scampi, fillet cut it by the neck, add salt and pepper.
Mix egg white and starch and plunge scampi fillet into it.
Coat fillet with potato shavings.
Fry fillet in the hot oil until it turns golden.

Fast black biscuit with cuttlefish ink
Beat egg with sugar, add flour and baking powder gradually.
Add cuttlefish ink at the end.
Then fill up the siphon with the mixture.

Scampi sauce
Strain fresh juices through a sieve.
Add garlic purée, Kikkoman, honey and olive oil.
Whisk all together.

To finish
Put two pieces of fast biscuit facing each other on the plate.
Put cubes of smoked lard and chive onion on the biscuit.
Put prepared scampi fillet on the bottom layer made from scampi sauce between two pieces of fast biscuit.
Decorate with chuka algae and salt fleur.