Scampi with Lemon Mayonnaise
This retro meal is a real treat, described as "proper food" by James! The recipe includes a great trick to get amazing batter...fizzy water!
Ingredients
- 300g raw peeled langoustines, de-veined
For the batter:
- 250g self-raising flour
- 250ml fizzy water
- 1 tsp salt
For the mayonnaise:
- 3 egg yolks
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 200ml vegetable oil
- Salt and pepper
- 1 lemon, juice and zest
Method
Heat the vegetable oil in a deep fat fryer to 180C.
Mix the flour, fizzy water and salt in a large bowl to make a batter. Dip the langoustines in the batter and coat completely.
Fry the coated langoustines in the oil in batches until golden, remove, drain onto kitchen paper and season with salt.
To make the mayo whisk together the egg yolks, mustard and vinegar.
Slowly drizzle in the oil, whisking continuously, until thick. Add the lemon juice and zest then whisk again.
To serve: pile the scampi into a basket with a dollop of mayo.
Ingredients
- 300g raw peeled langoustines, de-veined
For the batter:
- 250g self-raising flour
- 250ml fizzy water
- 1 tsp salt
For the mayonnaise:
- 3 egg yolks
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 200ml vegetable oil
- Salt and pepper
- 1 lemon, juice and zest
Method
Heat the vegetable oil in a deep fat fryer to 180C.
Mix the flour, fizzy water and salt in a large bowl to make a batter. Dip the langoustines in the batter and coat completely.
Fry the coated langoustines in the oil in batches until golden, remove, drain onto kitchen paper and season with salt.
To make the mayo whisk together the egg yolks, mustard and vinegar.
Slowly drizzle in the oil, whisking continuously, until thick. Add the lemon juice and zest then whisk again.
To serve: pile the scampi into a basket with a dollop of mayo.
