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Homemade Scampi with Deviled Lemon Mayo
Homemade Scampi with Deviled Lemon Mayo
Crisp scampi with a vodka-tonic batter, hot from the fryer with a sharp and spicy lemon mayo.
Ingredients
- 700 g langoustines 1 pack
- vegetable oil for frying
- 110 g self raising flour
- 110 g cornflour
- 275 ml vodka
- 2 egg yolks
- 2 tsp white wine vinegar
- 1 tsp dijon mustard
- 300 ml rapeseed oil
- 1 lemon juiced
- pinch paprika
- few drops tabasco sauce
- pinch sea salt
Instructions
- For the scampi, heat a deep fat fryer to 190°C/375°F. Be careful around the hot oil. Don't leave unattended. Peel and de head the langoustines whilst heating up the fryer
- Meanwhile, mix the flour and cornflour in a bowl until well combined.Pour the tonic water into the flours and whisk in the vodka until the batter is the consistency of double cream.
- Coat the langoustines in the batter and fry in the oil for 3-4 minutes, or until golden-brown and crisp.Remove the scampi with a slotted spoon and drain on kitchen paper.
- For the mayonnaise, place the eggs, white wine vinegar and mustard into a food processor and blend until pale and creamy.While the food processor is still running, pour in the oil, in a slow steady stream, until the mayonnaise is thick. You may not need all of the oil. Mix in the lemon juice.
- To serve, pile the scampi in a serving bowl and serve the lemon mayonnaise alongside. Finish with a sprinkle of sea salt and a squeeze of lemon juice.
Notes
This is great as a starter on its own, or serve with salad and fries for a main course.
If you don't have a deep-fat fryer this can be shallow fried too. Just turn the langoustine half way through.
Tried this recipe?Let us know how it was!
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