Masterclass – Scampi
Perfect crispy scampi. A lovely bite to enjoy when you're just a little peckish! The secret ingredient in that ever so light batter? Cider!
Ingredients
- 300g langoustines de veined
- 1 bunch purple sprouting broccoli
Batter
- 250g self raising gluten free flour
- 200ml cider
- 1 tsp salt
Mayo
- 3 egg yolks
- 1 tbsp Dijon mustard
- 200ml herb oil
- 1 tbsp yuzu
- salt and pepper
Dressing
- 50ml soy
- 15ml ponzu
- 1 lime, juice and zest
- ½ red chilli, sliced
- 25ml vegetable oil
To serve
- lime wedges
- few sprigs of coriander, chopped
Method
- Heat the vegetable oil to 180°.
- To make the mayo, put the egg yolks and Dijon mustard into a small food processor. Whilst blitzing, slowly drizzle in the herb oil. Once thick, add the yuzu juice and season.
- Mix all the batter ingredients together, add the langoustine and broccolini and coat completely.
- Fry in batches until golden, drain onto kitchen paper, and season with salt.
- Whisk all the ingredients together for the dressing and pop into a serving bowl.
- To serve, spread the mayo over a platter, top with the scampi and broccolini, sprinkle over coriander, and dot with lime wedges.
Ingredients
- 300g langoustines de veined
- 1 bunch purple sprouting broccoli
Batter
- 250g self raising gluten free flour
- 200ml cider
- 1 tsp salt
Mayo
- 3 egg yolks
- 1 tbsp Dijon mustard
- 200ml herb oil
- 1 tbsp yuzu
- salt and pepper
Dressing
- 50ml soy
- 15ml ponzu
- 1 lime, juice and zest
- ½ red chilli, sliced
- 25ml vegetable oil
To serve
- lime wedges
- few sprigs of coriander, chopped
Method
- Heat the vegetable oil to 180°.
- To make the mayo, put the egg yolks and Dijon mustard into a small food processor. Whilst blitzing, slowly drizzle in the herb oil. Once thick, add the yuzu juice and season.
- Mix all the batter ingredients together, add the langoustine and broccolini and coat completely.
- Fry in batches until golden, drain onto kitchen paper, and season with salt.
- Whisk all the ingredients together for the dressing and pop into a serving bowl.
- To serve, spread the mayo over a platter, top with the scampi and broccolini, sprinkle over coriander, and dot with lime wedges.
