Sea urchins are found all around the coastline of southern Australia, favouring depths less than 10 metres.
Begin by using the shears to cut a hole around the mouth that's a bit bigger than a 50c coin.
Pour out the liquid and discard any black bits, which are partially digested food.
The roe are the orange parts; use a spoon to scoop them out. Rinse the roe under cold water, gently shake dry and then place in a bowl.
Drizzle a light flavoured olive oil over the roe, add a good pinch of finely chopped parsley and the zest of a lemon.
Leave that to sit while you toast your bread. Generously slather the toast with butter and then top with the urchin roe.
Squeeze the lemon juice over the top and finish with the tiniest sprinkle of crystal sea salt.
To prepare the sea urchins you need a glove to protect your hand from the quills, a pair of kitchen shears, a spoon and a sink to work in.
With a snorkel mask, a catch bag and a glove you can quickly score yourself a feed of this spiny delicacy.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe can be found in the River Cottage Australia cookbook
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