Scampi with Ponzu Mayo
Scampi with Ponzu Mayo is a delightfully light dish. Dublin Bay Prawn is coated in gin and tonic batter, fried and served with a ponzu and yuzu flavoured mayonnaise!
Ingredients
- 300g raw langoustines, de-veined
- 2 limes, juice and zest
Batter
- 250g self-raising gluten free flour
- 200ml tonic water
- 50ml gin
- 1 tsp salt
Mayonnaise
- 3 egg yolks
- 1 tbsp Dijon mustard
- 200ml veg oil
- 2 tbsp ponzu
- 1 tbsp yuzu
To serve
- Lime wedges
- Few sprigs of coriander chopped
- Bunch of curly parsley
Method
- Heat the vegetable oil to 180c.
- To make the mayo, put the egg yolks and Dijon mustard into a small food processor. Whilst blitzing, slowly drizzle in the oil. When thick, add the ponzu and yuzu juice.
- Mix all the ingredients together for the batter, add the langoustines and coat completely.
- Fry in batches until golden, drain onto kitchen paper, season with salt.
- To serve, pile into a bowl, add the lime juice and zest, add a dollop of mayo and coat all over. Pile onto a plate, sprinkle over the coriander, dot with lime wedges and garnish with parsley.
Ingredients
- 300g raw langoustines, de-veined
- 2 limes, juice and zest
Batter
- 250g self-raising gluten free flour
- 200ml tonic water
- 50ml gin
- 1 tsp salt
Mayonnaise
- 3 egg yolks
- 1 tbsp Dijon mustard
- 200ml veg oil
- 2 tbsp ponzu
- 1 tbsp yuzu
To serve
- Lime wedges
- Few sprigs of coriander chopped
- Bunch of curly parsley
Method
- Heat the vegetable oil to 180c.
- To make the mayo, put the egg yolks and Dijon mustard into a small food processor. Whilst blitzing, slowly drizzle in the oil. When thick, add the ponzu and yuzu juice.
- Mix all the ingredients together for the batter, add the langoustines and coat completely.
- Fry in batches until golden, drain onto kitchen paper, season with salt.
- To serve, pile into a bowl, add the lime juice and zest, add a dollop of mayo and coat all over. Pile onto a plate, sprinkle over the coriander, dot with lime wedges and garnish with parsley.
