Scampi with Almalfi Lemon
Whipping up your own scampi is simple with this quick recipe from James. Great for serving up as a light bite or as part of a larger feast!
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
- 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.
- Heat the vegetable oil to 180c.
- Mix all the ingredients together for the batter, add langoustines and coat completely.
- Fry in batches until golden drain onto kitchen paper, season with salt.
- 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
- 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.
- Heat the vegetable oil to 180c.
- Mix all the ingredients together for the batter, add langoustines and coat completely.
- Fry in batches until golden drain onto kitchen paper, season with salt.
- To serve pile the scampi into a basket with mayo drizzled over and lemon wedges and watercress.
