Ingredients

  • 300g raw langoustines deveined
Batter
  • 250g SR gluten free flour
  • 250ml cider
  • 1 tsp salt
  • Black pepper
Mayonnaise
  • 3 egg yolks
  • 1 tbs Dijon
  • 200ml veg oil
  • Salt and pepper
  • 1 lemon juice and zest
To serve
  • Lemon wedges
  • Watercress

Method

  1. To make the mayo, place the egg yolks and mustard into a mini food processor, blitz slowly adding the oil until thick. Season finish with the lemon season.
  2. Heat the vegetable oil to 180c.
  3. Mix all the ingredients together for the batter, add langoustines and coat completely.
  4. Fry in batches until golden drain onto kitchen paper, season with salt.
  5. To serve pile the scampi into a basket with mayo drizzled over and lemon wedges and watercress.

Ingredients

  • 300g raw langoustines deveined
Batter
  • 250g SR gluten free flour
  • 250ml cider
  • 1 tsp salt
  • Black pepper
Mayonnaise
  • 3 egg yolks
  • 1 tbs Dijon
  • 200ml veg oil
  • Salt and pepper
  • 1 lemon juice and zest
To serve
  • Lemon wedges
  • Watercress

Method

  1. To make the mayo, place the egg yolks and mustard into a mini food processor, blitz slowly adding the oil until thick. Season finish with the lemon season.
  2. Heat the vegetable oil to 180c.
  3. Mix all the ingredients together for the batter, add langoustines and coat completely.
  4. Fry in batches until golden drain onto kitchen paper, season with salt.
  5. To serve pile the scampi into a basket with mayo drizzled over and lemon wedges and watercress.