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.